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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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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, 2021N U Sruthi +2 more
exaly
Effect of hot air and infrared roasting on hazelnut allergenicity
Food Chemistry, 2021Cristina Lamberti +2 more
exaly
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
Food Research International, 2021Yu Zhang, Xinzhu Lu, Fengjun Wang
exaly
Magnesiation roasting kinetics exploration of vanadium slag toward minimization of tailing toxicity
Journal of Hazardous Materials, 2023Hong-Yi Li, Xin-Mian Chen, Jiang Diao
exaly
Roasting Developments – Especially Oxygenated Roasting
2016K.G. Thomas, A.P. Cole
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Vanadium extraction from stone coal using a novel two-stage roasting technology
Fuel, 2022Zhidong Tang +2 more
exaly