Results 51 to 60 of about 75,017 (303)

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

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

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.
core  

Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]

, 2018
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
core   +3 more sources

Staging an Experience of Cultural Heritage Preservation: Consumers' Willingness to Pay for Heirloom Rice in the Philippines

Agribusiness, EarlyView.
ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley   +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

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  

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

An Investigation of the Kinetics and Equilibrium Chemistry of Cold-Brew Coffee: Caffeine and Chlorogenic Acid Concentrations as a Function of Roasting Temperature and Grind Size [PDF]

, 2017
: Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still ...
Fuller, PhD, Megan, Parenti, Nicholas, Rao, PhD, Niny Z., Ryder, Samantha, Setchie Tchato, Nelly   +4 more
core   +1 more source

Upscaling cassava processing machines and products in Liberia [PDF]

, 2020
Open Access JournalCassava is produced by more than 80% of farming households and is an important contributor to gross domestic product (GDP) in Liberia. It is therefore important to assess the status of cassava processing into food and other products. A
Adetunji, M., Asiedu, R., Awoyale, W., Diallo, T.A., Edet, M., Kawalawu, W.K., Kolawole, P.   +6 more
core   +2 more sources