Results 241 to 250 of about 23,224 (299)

Impacts of Roasting Intensity and Cultivar on Date Seed Beverage Quality Traits and Volatile Compounds Using Digital Technologies. [PDF]

Foods
Shi L, Wu H, Ghafoor K, Gonzalez Viejo C, Fuentes S, Ahmadi F, Suleria HAR.   +6 more
europepmc   +1 more source

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. [PDF]

Compr Rev Food Sci Food Saf
Febrianto NA, Zhu F.
europepmc   +1 more source

Roasting

, 2021
In the kitchen, many food ingredients are “roasted”, i.e., thermally processed without addition of a liquid. The most common are coffee, chocolate, nuts, almonds, flour and spices. In the coffee industry, roasting is performed by putting the seeds in a heated vessel at temperatures between 160 °C and 250 °C for a time between 8 and 20 min, depending on
This, Vo Kientza, Hervé, Febvay, Laura
openaire   +3 more sources

Some of the next articles are maybe not open access.

Related searches:

Preparation of ammonium molybdate by oxidation roasting of molybdenum concentrate: A comparison of microwave roasting and conventional roasting

Chemical Engineering and Processing: Process Intensification, 2021
Abstract A novel and efficient microwave oxidation roasting method for preparing ammonium molybdate from molybdenum concentrate has been proposed and compared with the conventional roasting. TG-DTG, XRD, SEM-EDS, EDX and FTIR methods were used for characterization and analysis of oxidation roasting of ammonium molybdate.
Chenhui Liu
exaly   +2 more sources

Roasting

, 2023
NIR Spectra for different roasting times of coffee, using a temperature of 185 C.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE.
Mao Changsong, Chen Xinmin, Xu Kuangdi
openaire   +2 more sources