Results 41 to 50 of about 23,224 (299)

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

An environmental friendly Na2CO3-roasting decomposition strategy for the mixed rare earth concentrate

, 2016
The decomposition of the mixed RE (rare earth) concentrate bastnaesite (RECO3F) and monazite (REPO4) has been investigated extensively for a few decades.
Pan, Feng, Liu, Huizhou, Zhao, Junmei
core   +1 more source

Nanomaterials for Allergy Diagnosis and Treatment: Advances, Opportunities and Translational Challenges

Advanced Science, EarlyView.
Nanomaterials offer dual applications in allergy management. For diagnosis, nanomaterials enhance analytical sensitivity and improve detection in specific IgE and functional assays such as the basophil activation test (BAT). For allergen‐specific immunotherapy, nanomaterials enable allergen masking and controlled release, and effectively modulate the ...
Madiha Habib, Shan Jiang, Joyce ZX Lee, CW Lim, HL Yeung, Nicki YH Leung, Patrick SC Leung, Ting F Leung, Christine YY Wai   +8 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

Fast and Slow Roasting of Alcohol- and Honey-infused Coffee Blends: A Comparative Study of PAH and N-PAH Emissions

Aerosol and Air Quality Research, 2023
Polycyclic aromatic hydrocarbon (PAH) and nitrated PAH (N-PAH) emissions during coffee roasting were investigated. The fast roasting of green coffee resulted in mass and toxic concentrations approximately 1.6 and 3.2 times higher than in the slow ...
Hsin-Chieh Kung, Chung-Hsien Hung, Kun-Hui Lin, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien   +5 more
doaj   +1 more source

Conduction Roaster for Accelerated Roasting of Peanut

, 2021
Roasting is one of the thermo-mechanical operation in cereals and oilseeds processing. Low-capacity machine for mechanisation of roasting is necessary for small-scale processing.
Rakesh Kumar Raigar, Hari Niwas Mishra
core   +1 more source

Controllable Carbon Shell Encapsulation via Rapid Joule Heating Calcination for High‐Performance Asymmetric Supercapacitor With Suppressed Self‐Discharge and Robust Cycling Stability

Advanced Science, EarlyView.
The H‐Fe3O4@C negative electrode and H‐NiCo2S4@C positive electrode are designed through a controllable carbon shell encapsulation strategy. The as‐constructed asymmetric supercapacitor presents robust cycling stability with 93.7% capacity retention after 25 000 cycles.
Qiang Zhou, Zheng Yang, Zhen Cao, Xulan Zheng, Xiao Yan, Yunsong Li, Xinsheng Zhao, Yuxiao Lin, Xiaoxiao Li   +8 more
wiley   +1 more source

Roasting and self-leaching process research of gold-bearing sulfides

工程科学学报, 2015
In view of serious environmental pollution in the traditional roasting-cyanide leaching process,a roasting and selfleaching process was adopted to treat gold-bearing sulfides.
ZHAO Liu-cheng, KOU Jue, SUN Chun-bao, ZHANG Shu-ting, WANG Pei-long, LIU Ke   +5 more
doaj   +1 more source

Circularity, Sustainability, and the Quality of Coffee Sold via Vending Machines: What Do Italian Consumers Prefer?

Agribusiness, EarlyView.
ABSTRACT Vending is an important sector in the daily lives of many people, and coffee is the most frequently consumed product in the European market. Like many other sectors, vending is responding to the challenge of sustainable development by taking various actions, such as offering increasingly ecologically sound coffee while maintaining/improving ...
Alberto Bertossi, Stefania Troiano, Francesco Marangon   +2 more
wiley   +1 more source

Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose

Shipin gongye ke-ji
To explore the effects of different roasting conditions (roasting temperature: 100, 110, 120, 130, 140, 150 ℃ and roasting time: 15, 30, 60, 90, 120 min) on volatile organic compounds (VOCs) in roasted walnut kernels, the changing patterns of VOCs in ...
Ji MA, Kaiyang ZHU, Yuan CUI, Ting ZHANG, Wenge ZHAO, Shichun JI, Liang YUAN, Hongjie LEI, Huaide XU, Mei LI   +9 more
doaj   +1 more source