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Mechanism of the NaCl soaking-microwave synergistic pretreatment in suppressing emulsification formation during the aqueous enzymatic extraction of peanut oil. [PDF]
Food Chem XHai N, Lv D, Chen F.
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Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption. [PDF]
Int J Mol SciGamboa-Gómez CI +10 more
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Effect of different leaching agents on the recycling of valuable metals in spent molybdenum-based catalyst. [PDF]
RSC AdvSun X, Wang D, Zheng J, Li R, Xi F.
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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, Huabin Xiong
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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, Huabin Xiong
exaly +2 more sources
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
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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 +2 more sources
Roasting and braising beef roasts in microwave ovens
Journal of the American Dietetic Association, 1983Cooking time, yield, and palatability of beef round, chuck, and rib eye roasts cooked in microwave ovens and in conventional ovens were compared. Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for ...
L, Fulton, C, Davis
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