Results 41 to 50 of about 27,579 (298)
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 +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 +2 more
openaire +2 more sources
Effect of Roasting Method on Physico-Mechanical and Roasting Characteristics of Chickpea (Cicer arietinum) [PDF]
, 2018 Chickpea grains were roasted by traditional sand roasting (180, 200 and 220ºC) and microwave roasting (450 W, 600 W and 900 W) for 5, 10 and 15 min. The effects of roasting method and their parameters on physico-mechanical and roasting characteristics ...
Kshitiz Kumar +3 more
core +1 more source
Advanced Science, EarlyView.Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen +12 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 +3 more
doaj +1 more source
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 +4 more
wiley +1 more source
Food Chemistry: XThis 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 +8 more
doaj +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
Comprehensive Review of Synthesis, Structure, and Electrochemical Performance of LiFePO4
Advanced Science, EarlyView.Olivine‐structured LiFePO4 (LFP) nanomaterials are the most effective cathode materials for lithium‐ion battery applications. Here, we report how precursor chemistry, synthesis routes, morphology control, carbon engineering, and doping strategies govern phase formation, charge transport, and electrochemical behaviour of LFP cathodes.
Lihui Yin +9 more
wiley +1 more source
, 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