Results 31 to 40 of about 75,017 (303)

Revealing alcoholization-related volatile compounds and determining alcoholization indices in tobacco using GC-IMS coupled with chemometrics

Heliyon
Alcoholization is an integral part of tobacco processing and volatile compounds are key to assessing tobacco alcoholization. In this study, a total of 154 volatiles from nine categories were determined by gas chromatography-ion mobility spectrometry (GC ...
Guangwei Xiao, Jianyu Ding, Shizhou Shao, Lin Wang, Lei Gao, Xiaohua Luo, Zhaozhao Wei, Xiaohong Tan, Jie Guo, Jiangjin Qian, Anhong Xiao, Jiahua Wang   +11 more
doaj   +1 more source

A study on kinetics of roasting of ore from tomtor field

RUDN Journal of Engineering Research, 2018
Research on kinetics of change of phosphorus, niobium, vanadium and titanium content during high-temperature roasting of ore from Tomtor field mixed with active additives: bicarbonate (NaHCO3), sodium carbonate (Na2CO3), alkalis (КОН, NaOH) is conducted.
Marianna Yu Malkova, Alexandr N Zadiranov   +1 more
doaj   +1 more source

Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds

Grain & Oil Science and Technology, 2023
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO.
Shudong He, Tiange Pan, Zuoyong Zhang, Yanni Wu, Hanju Sun, Youshui Ma, Yi Zhang   +6 more
doaj   +1 more source

Insights into tobacco leaf quality deterioration under long-term storage by investigating dynamic phytochemical and metabolite profile variations

BMC Plant Biology
Background Storage conditions affect the metabolome composition and quality of tobacco leaf and, therefore, its economic value. The present study was designed to reveal tobacco leaves’ dynamic phytochemical and metabolite profile changes under three ...
Guangwei Xiao, Lin Wang, Tingting Pan, Zhaolin Chen, Liu Yu, Hongxun Wang, Ting Min, Anhong Xiao, Min Zhou, Jie Guo, Xiaohong Tan, Shizhou Shao   +11 more
doaj   +1 more source

Separation and Recovery of Iron and Rare Earth from Bayan Obo Tailings by Magnetizing Roasting and (NH4)2SO4 Activation Roasting

Metals, 2017
A novel approach for recovery of iron and rare earth elements (REEs) from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH4)2SO4 activation roasting, and water leaching. Thermodynamic analysis
Yan Zhou, He Yang, Xiang-xin Xue, Shuai Yuan   +3 more
doaj   +1 more source

Effect of roasting on the Ochratoxin A (OTA) reduction in green coffee beans [PDF]

, 2010
Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P.
Castellanos-Onorio, Olaya, Durand, Noël, Fontana-Tachon, Angélique, Galindo, Sabine, Guiraud, Joseph-Pierre, Guyot, Bernard, Suarez Quiroz, Mirna Leonor   +6 more
core  

Braised Turkey Roast Quality as Related to Roasting Pan Composition

Poultry Science, 1965
Abstract INTRODUCTION REDUCING cooking losses increases turkey yield and reduces cost per serving. Braised turkey rolls were noted by Raymond (1963) to have lower cooking losses than those roasted. Cooking losses also may depend on oven and end point temperatures (Goertz and Stacy, 1960; Goertz et al., 1960) and may be related to composition of ...
G E, OERTZ, A S, HOOPER
openaire   +2 more sources

Long‐Tea‐CLIP: An Expert‐Level Multimodal AI Framework for Fine‐Grained Green Tea Grading Across Five Sensory Dimensions

Advanced Science, EarlyView.
Long‐Tea‐CLIP (Contrastive Language‐Image Pre‐training) presents a multimodal AI framework that integrates visual, metabolomic, and sensory knowledge to grade green tea across appearance, soup color, aroma, taste, and infused leaf. By combining expert‐guided modeling with CLIP‐supervised learning, the system delivers fine‐grained quality evaluation and
Yanqun Xu, Zhengfang Xue, Qing Luo, Xu Liu, Yongquan Xu, Jing Huang, Xingcai Zhang, Xinyuan Zhang, Zhonghua Liu, Zisheng Luo   +9 more
wiley   +1 more source

Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker (Larimichthys crocea)

Foods
This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large ...
Chenjing Yin, Chao Zhang, Yangli Xu, Laijin Su   +3 more
doaj   +1 more source

Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method

Information Processing in Agriculture, 2019
Roasting is one of the widespread methods for processing of nuts that significantly enhances the flavor, color, texture and appearance of products. In this research, the response surface methodology was used to optimize the roasting process over a range ...
Hadi Bagheri, Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Mehran Aalami   +3 more
doaj   +1 more source