Results 51 to 60 of about 81,881 (324)
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
core +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT With the acceleration of urbanization, the treatment of municipal solid waste (MSW) has become one of the global challenges. The waste incineration process will produce fly ash containing a large amount of heavy metals and organic matter.
Qiang Tan +4 more
wiley +1 more source
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
doaj +1 more source
Regional Shopping Objectives in British Grocery Retail Transactions Using Segmented Topic Models
Applied Stochastic Models in Business and Industry, EarlyView.ABSTRACT Understanding the customer behaviours behind transactional data has high commercial value in the grocery retail industry. Customers generate millions of transactions every day, choosing and buying products to satisfy specific shopping needs.
Mariflor Vega Carrasco +4 more
wiley +1 more source
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
doaj +1 more source
Molecules, 2023 Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur ...
Aaron M. Wiedemer +3 more
doaj +1 more source
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
core
Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge [PDF]
, 2018 Childhood growth stunting is a pervasive problem in Malawi and is in large part due to low quality complementary foods and chronic gut inflammation. Introducing legumes such as cowpea (Vigna unguiculata) into the complementary diet has the potential to ...
Chimimba, Ulema K +6 more
core +3 more sources
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Guaraná (Paullinia cupana) is a fruit native to the Amazon region. Due to its widespread use, primarily in beverages, its production has grown over the years. The seed is the only commercially valuable part of the fruit so the guaraná production chain generates byproducts, including peel, husk, and spent seed.
Leiliane do Socorro Sodré de Souza +9 more
wiley +1 more source
eFoodThis study systematically examines the impacts of conventional oven and microwave roasting at varied temperatures (100, 140, and 180°C) and power levels (400, 600, and 800 W) across different durations (5, 10, 15, 30, and 60 min) on oil yield and quality
Ahmed Marhri +10 more
doaj +1 more source