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
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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
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Ferric chloride leaching of the Delta sulfide ores and gold extraction from the leaching residue [PDF]
, 1988 Conventional differential and bulk flotation processes have difficulties in achieving high recoveries with acceptable grades far zinc, lead and copper from the complex sulfide ores found at Tok, Alaska.
Lin, H.K., Rao, P.D.
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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
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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 +5 more
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The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]
, 2001 The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
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Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour. [PDF]
, 2011 The effects of roasting on the phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour were appraised. Peanut kernel flour, with and without skin, were roasted at 160 °C for 10, 20, 30, 40 and 50 min.
Azizah Abdul-Hamid +4 more
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Shipin gongye ke-jiTo 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 +9 more
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Iron Tonics: Tracing the Development from Classical to Iatrochemical Formulations in Ayurveda [PDF]
, 2019 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
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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 +5 more
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