Results 41 to 50 of about 75,017 (303)
Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting [PDF]
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 +2 more
doaj +1 more source
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 +14 more
doaj +1 more source
Online Thermal Analysis of Batch Roasted Coffee Beans [PDF]
We constructed and instrumented a fluidised-bed coffee roaster. This work has been carried out as part of a search for the “ideal point”, which is the point in time when an expert roaster would terminate the roast in order to yield beans that produce the
Kelly, Cameron Brian Desmond +1 more
core +1 more source
Effects of roasting on barley β-glucan, thermal, textural and pasting properties [PDF]
6 pages, 3 figures, 3 tables.-- Available online 14 October 2010.Different hulled barley cultivars were subjected to roasting in hot sand (280 °C) and the effects on β-glucan extractability, physico-chemical, thermal and pasting properties were studied ...
Gujra, Hardeep Singh +2 more
core +2 more sources
Neuromorphic Near‐Sensor and In‐Sensor Computing Enabled by Next‐Generation Material‐Based Sensors
This Review presents a structural framework that classifies neuromorphic sensing into near‐sensor and in‐sensor architectures, clarifying physical coupling between sensing and computation. The framework connects neural and synaptic device functions with recent advances in optical, mechanical, and chemical sensing, compares energy consumption and ...
Su Yeon Jung +7 more
wiley +1 more source
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 +2 more
wiley +1 more source
Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts
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 +3 more
doaj +1 more source
Iron Tonics: Tracing the Development from Classical to Iatrochemical Formulations in Ayurveda [PDF]
Around the eleventh century CE, Sanskrit medical texts began to record profound changes in the methods used for drug manufacture. New substances, especially metallic and non-metallic minerals, were added to the ayurvedic pharmacopoeia or were given new ...
Wujastyk, Dagmar
core +1 more source
Alkali roasting of bomar ilmenite: rare earths recovery and physico-chemical changes. [PDF]
In this work, the alkali roasting of ilmenite (FeTiO3) is presented as a process route for integrated beneficiation of the mineral for rutile-rich phase and rare earth oxides; the latter is released as a consequence of physical changes in the ilmenite ...
Jha, A, Lahiri, A, Sanchez Segado, S
core +2 more sources
The Bitter Taste of Brazil's Temporary Import Ban on Robusta Coffee
ABSTRACT Brazil, a leading Robusta coffee producer and exporter, faced a significant drought in 2016–2017, which drastically reduced production and depleted stocks. Consequently, Brazil temporarily permitted the import of one million 60‐kg bags of Robusta coffee in the spring 2017. An import ban was imposed shortly afterward due to lobbying by domestic
Hanifi Otgun +2 more
wiley +1 more source

