Results 281 to 290 of about 81,881 (324)
Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods. [PDF]
Food Chem XPan DY +5 more
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Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time. [PDF]
FoodsYang G +7 more
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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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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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Are Roasting Pits Always Roasting Pits?
KIVA, 1982ABSTRACTAn 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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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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Nutrition & Food Science, 1981
Since its opening in 1968, the Meat Research Institute has been working on a programme of research to discover the factors believed to be important in determining the eating quality of meat. Several significant factors have emerged. First, the type of animal from which the meat comes, its age, breed, feed, sex and degree of fatness, all are less ...
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Since its opening in 1968, the Meat Research Institute has been working on a programme of research to discover the factors believed to be important in determining the eating quality of meat. Several significant factors have emerged. First, the type of animal from which the meat comes, its age, breed, feed, sex and degree of fatness, all are less ...
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2017
This chapter talks about the meanings of what is clearly the most prominent and most “Israeli” food event on the Israeli calendar: Israel's Independence Day barbecues. Based on ethnographic research conducted on Independence days from 2002 to 2009 in Jerusalem's Sacher Park, the chapter examines the two main practices in this salient food event: the ...
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This chapter talks about the meanings of what is clearly the most prominent and most “Israeli” food event on the Israeli calendar: Israel's Independence Day barbecues. Based on ethnographic research conducted on Independence days from 2002 to 2009 in Jerusalem's Sacher Park, the chapter examines the two main practices in this salient food event: the ...
openaire +1 more source