Results 31 to 40 of about 13,092 (239)

Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting [PDF]

Journal on Processing and Energy in Agriculture, 2017
The purpose of this paper is to examine changes in the mechanical and chemical properties of Monodora myristica seeds and kernels during roasting. The roasting parameters considered in the experiment encompassed three different roasting air temperatures (
Danlami Ibi Kwino, Wilfred Ifeanyi Okonkwo, Okey Francis Obi   +2 more
doaj   +1 more source

Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits. [PDF]

Food Sci Nutr
Kaluteh date pits (≈10% of fruit weight), a major processing by‐product, are rich in carbohydrates (74.92%) and fat (9.30%), with lauric and oleic acids as the predominant fatty acids. Roasting reduced moisture to 4.05% and, combined with RSM‐optimized extraction (63°C, 2.03 h, SSR 0.017 g/mL), yielded extracts with TPC = 14.8 mg GAE/g and DPPH ...
Moghbeli S, Heidari-Dalfard F, Assadpour E, Shojaa-Fard MM, Jafari SM.   +4 more
europepmc   +2 more sources

The Plant‐to‐Plant Circular Strategy: Coupling Photodegradation and Phytoremediation With Plant‐Based Nanomaterials for Plastic Degradation

Advanced Science, EarlyView.
Plant‐based nanomaterials derived from alfalfa serve as dual‐function catalysts, coupling photodegradation and phytoremediation to degrade polyethylene under UV‐A light and in soil. The nanomaterials work synergistically with alfalfa and soil microbes, achieving efficient plastic breakdown without trophic transfer.
Haoran Liu, Lena Ciric, Yuheng Wang, Ziru Pei, Manpreet Bhatti   +4 more
wiley   +1 more source

Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts

Food & Nutrition Research, 2015
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under ...
Fatih Kalkan, Sai Kranthi Vanga, Yvan Gariepy, Vijaya Raghavan   +3 more
doaj   +1 more source

Design and construction of coffee roasting machine with rounding cylinder tube using electric heat source

Research in Agricultural Engineering, 2023
The purpose of this research is  to design a rounding cylinder tube on a coffee roaster using an electric heating element that will be used to roast coffee.
Andriani Lubis, Syafriandi Syafriandi, Muhammad Idkham, Ari Maulana   +3 more
doaj   +1 more source

Analysis of Parameter Roasting on Color and Peanuts Roasted Taste [PDF]

Aceh International Journal of Science and Technology, 2018
The purpose of this study is to determine the optimum temperature of roasting, optimal rotation speed of tube and roasting time, to produce roasted peanuts with good taste and good colour. The research method is experimental using a Completely Randomized Design (CRD) with three factors of temperature, rotation and time.
Silvi Ari Yanti, Chandrasa Soekardi, M. Sobron Yamin Lubis   +2 more
openaire   +2 more sources

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Food Chemistry: X
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Do More Open Economies Export Less Diversely in Brazilian Agribusiness?

Agribusiness, EarlyView.
ABSTRACT This paper asks whether municipalities with a larger export‐to‐revenue ratio display a more concentrated bundle of exported goods in Brazilian agribusiness. Recent advances in export imputation for Brazilian municipalities allow for an analysis of the concentration profile of each municipality and its association with export openness.
Alan Leal, Michelle Marcia Viana Martins
wiley   +1 more source

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