Results 61 to 70 of about 106,714 (240)

Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting [PDF]

, 2016
In this paper, we investigate the microarchaeological traces and archaeological visibility of shellfish cooking activities through a series of experimental procedures with direct roasting using wood-fueled fires and controlled heating in a muffle furnace.
A Balbo, AV Thoms, B Meehan, CW Marean, D Namdar, DH Sandweiss, E Llave, E Loftus, FA Andersen, G Bailey, GA Waselkov, GN Bailey, I Gutiérrez-Zugasti, IB Godino, J Habu, J Prior, JC Jamieson, JD Speth, L Addadi, L Regev, MB Toffolo, MP Richards, MP Richards, MP Richards, N Linford, Patricia Monteiro, Pedro Cura, Raquel Maria, RJ March, RJ March, S McBrearty, S Mentzer, S Santos, S Weiner, S Yoshioka, SH Andersen, Shira Gur-Arieh, SJ Gaffey, V Aldeias, Vera Aldeias, W Johannes, XS Villagran, XS Villagran, XS Villagran, XS Villagran   +44 more
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Unveiling the Impact of Oven vs. Microwave Roasting: Enhancing the Physico‐Chemical Properties, Stability, and Bioactive Potential of Prickly Pear Seed Oil

eFood
This 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, Aymane Allay, Youssef Rbah, Mehdi Boumediene, Hana Serghini‐Caid, Abdelaaty A. shahat, Omar M. Noman, Christophe Hano, Ahmed Elamrani, Malika Abid, Mohamed Addi   +10 more
doaj   +1 more source

Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate

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, Alan P. McClure, Erich Leitner, Helene Hopfer   +3 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

Vanadium Extraction from a Vanadium-bearing Stone Coal in Shanyang

Kuangchan zonghe liyong
In this article, vanadium is extracted from a vanadium-bearing stone coal in Shanyang by the process of melt-roasting-water leaching. The experimental roasting and leaching conditions were optimized, including sodium peroxide dosage, roasting time ...
Yimeng WANG, Na LI, Xueer HE, Huiyun LEI
doaj   +1 more source

Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts

Journal of Food Quality, 2022
Roasting has been widely used in manufacturing food products, ensuring microbial safety, and improving extraction efficiency. Roasting treatment affects various qualities such as the chemical composition, physical properties, colour, aroma, and texture ...
In-Seek Jeong, Geon-Woo Park, Young-Sang Kim, Kyung-Ho Park, Hark Hwangbo, Sang-Yun Lee, Sang-gu Kim   +6 more
doaj   +1 more source

The content of polyphenols in coffee beans as roasting, origin and storage effect

European Food Research and Technology, 2019
Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee ( Coffea arabica) originating from ...
K. Król, M. Gantner, Aleksandra Tatarak, E. Hallmann   +3 more
semanticscholar   +1 more source

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, Maleta, Kenneth M, Manary, Mark, Mwangwela, Agnes M, Ngoma, Theresa N, Thakwalakwa, Chrissie, Trehan, Indi   +6 more
core   +3 more sources

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Heliyon, 2018
The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans.
Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang, Bernard Tiencheu, Azia Theresia Morfor, Blaise Arnaud Hako Touko, Serges Ndomou Houketchang, Gires Teboukeu Boungo, Mallampalli Sri Lakshmi Karuna, François Zambou Ngoufack, Hilaire Macaire Womeni   +10 more
doaj   +1 more source

KOMBINASI OPTIMAL COFFEE ROASTING PADA BIJI KOPI ARABIKA DENGAN TINGKAT KEMATANGAN MEDIUM ROAST MENGGUNAKAN METODE TAGUCHI [PDF]

, 2017
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