Results 251 to 260 of about 75,017 (303)

French roast

ACM SIGGRAPH 2009 Computer Animation Festival, 2009
In a fancy Parisian Cafe in the 1960s, an uptight businessman is about to pay the check when he finds out that he's lost his wallet. To save time, he decides to order more coffee.
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Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds

Journal of Food Science, 2006
ABSTRACT:  The influence of roasting conditions on the acrylamide content and on the color of roasted almonds of 3 cultivars was investigated. The temperature inside the almond kernel, the water content, the color, and the acrylamide content were determined at different roasting temperatures and times.
Lukac H, Amrein TM, Perren R, Conde-Petit B, Amadò R, Escher F   +5 more
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Migration from polyamide ‘microwave and roasting bags’ into roast chicken

Food Additives and Contaminants, 1998
Migration of non-volatile and volatile compounds from 'microwave and roasting bags' (MRB), made of Nylon 6,6 (and some Nylon 6), into chicken meat, skin, and juices during roasting (200 degrees C/2 h) in a conventional oven was determined. For measurement of migration of non-volatile compounds, cooked chicken was freeze-dried, extracted with methanol ...
J W, Gramshaw, H, Soto-Valdez
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Are Roasting Pits Always Roasting Pits?

KIVA, 1982
ABSTRACTAn ethnographically based interpretation of the plant remains in three pits similar to roasting pits at the Adobe Dam Site indicates that the features may have never functioned in a roasting capacity. The reader is warned not to interpret the functions of possible roasting pits prior to the analyses of the varied contents of such pits.
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OPTIMAL ROASTING

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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“The great pig roast”

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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Effects of Roasting on Hazelnut Lipids

Journal of Agricultural and Food Chemistry, 2006
The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat.
Amaral, Joana S., Casal, Susana, Seabra, Rosa M., Oliveira, Beatriz   +3 more
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Roasting developments – especially oxygenated roasting

2005
Publisher 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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Roasting

2023
Mao Changsong, Chen Xinmin, Xu Kuangdi
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An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures

Food Chemistry, 2021
N U Sruthi, Yashaswini Premjit, R Pandiselvam   +2 more
exaly