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Maturity and roasting of peanuts as related to precursors of roasted flavor
Journal of Agricultural and Food Chemistry, 1989Etude de l'arome de pâtes d'arachides preparees a partir d'arachides recoltees a 5 stades de maturite et grillees ou non avant transformation.
Marta M. Rodriguez +2 more
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Roasting developments – especially oxygenated roasting
2005Publisher Summary For the recovery of gold from refractory ores and concentrates, roasting has been used extensively for decades. For severe refractory gold ores, it was the exclusive pre-treatment process and accordingly, its development is presented in detail, finishing with the most recent technology; oxygenated roasting for whole ores ...
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OCLC Systems & Services: International digital library perspectives, 2007
PurposeThe purpose of this paper is to examine the issue of the next generation OPAC, and several proposed solutions to that problem.Design/methodology/approachThis is an exploratory paper. It examines several proposals for reinventing the traditional library OPAC into a more relevant, user centered system.FindingsLibraries need to seriously re ...
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PurposeThe purpose of this paper is to examine the issue of the next generation OPAC, and several proposed solutions to that problem.Design/methodology/approachThis is an exploratory paper. It examines several proposals for reinventing the traditional library OPAC into a more relevant, user centered system.FindingsLibraries need to seriously re ...
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Effect of cultivar and roasting method on composition of roasted soybeans
Journal of the Science of Food and Agriculture, 2009AbstractBACKGROUND: The composition of raw soybeans and the roasting method have an important impact on the quality of roasted soybeans. The objective of the study was to determine the effect of food‐grade soybean cultivars (IA 2064, IA 1008, IA 1008LF, Prairie Brand 299, Asgrow 2247) and roasting method (oil‐ and dry‐roasting) on the composition of ...
Emily L Boge +2 more
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Journal of Food Process Engineering, 1989
ABSTRACTIn this paper we discuss the application of numerical optimization techniques to the process of roasting, which essentially is heat treating meat under a variety of ambient temperature conditions. the doneness of roast, as measured by the distribution of maximum temperatures achieved through the meat, is taken to be the objective for ...
M.A. TOWNSEND, S. GUPTA, W.H. PITTS
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ABSTRACTIn this paper we discuss the application of numerical optimization techniques to the process of roasting, which essentially is heat treating meat under a variety of ambient temperature conditions. the doneness of roast, as measured by the distribution of maximum temperatures achieved through the meat, is taken to be the objective for ...
M.A. TOWNSEND, S. GUPTA, W.H. PITTS
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Influence of roasting conditions on coloration of roasted cocoa beans
Journal of Food Engineering, 2006Abstract The Ivory Coast cocoa beans were roasted in a convective oven at 110, 135 and 150 °C, at the air flow rate of 1.0 m/s and relative air humidity (RH) of 0.8–0.4%, 2.0% and 5.0%. Pigmentation expressed as both OD 460 /OD 525 and a ratio of anthocyanins to yellow and brown pigments (F1/F3) and water content were assayed throughout cocoa ...
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An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
Food Chemistry, 2021S V Ramesh +2 more
exaly
Effect of hot air and infrared roasting on hazelnut allergenicity
Food Chemistry, 2021Denis Smorgon +2 more
exaly