Results 41 to 50 of about 106,714 (240)

Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]

, 2018
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
core   +3 more sources

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

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

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

Molecules, 2022
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear.
Fei Ye, Xiaoyan Qiao, Anhui Gui, Panpan Liu, Shengpeng Wang, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Binghua Zhang, Xun Chen, Zhiming Gao, Shiwei Gao, Pengcheng Zheng   +14 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

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

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  

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

Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future? [PDF]

, 2020
The 2019 Eat-Lancet report has proposed a global healthy sustainable diet, which would provide not only for human health but also sustain a healthy planet. The main recommendations are to increase consumption of healthy foods (such as vegetables, fruits,
Reynolds, C.
core   +1 more source