Results 61 to 70 of about 81,881 (324)

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

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

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
core   +1 more source

Can Hybrid Organisations Solve the Paradox of the Triple Bottom Line, and Does It Need Solving?

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates how B Corp certification enables hybrid organisations to integrate competing institutional logics of market and social purpose. Through a two‐stage qualitative design combining cross‐sector interviews with B Corps and an in‐depth case study, with a total of 30 participants, we analyse how certification supports hybrid ...
Ruth Cherrington, Amanda Ayliffe, Danielle Farrow, Constantine Manolchev   +3 more
wiley   +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

Solvent‐Driven Pore Engineering in Coffee‐Derived Activated Hydrochar: Implications for Post‐Combustion CO2 Capture

Carbon Energy, EarlyView.
Solvent washing of coffee‐ground hydrochars produces activated carbons with tunable pore sizes while maintaining surface area. Removing non‐polar contaminants enhances microporosity, increasing CO2 uptake by 40%. Moderate pore sizes (9–12 Å) yield optimal CO2:N2 selectivity, whereas smaller pores reduce selectivity due to stronger interactions between ...
Muhammad Irfan Maulana Kusdhany, Maryna Vorokhta, Kazunari Sasaki, Masamichi Nishihara, Stephen Matthew Lyth   +4 more
wiley   +1 more source

Release Pattern of Light Aromatic Hydrocarbons during the Biomass Roasting Process

Molecules
Roasting is an important step in the pretreatment of biomass upgrading. Roasting can improve the fuel quality of biomass, reduce the O/C and H/C ratios in the biomass, and provide the biomass with a fuel quality comparable to that of lignite.
Yaying Zhao, Yuqing Yan, Yuhang Jiang, Yang Cao, Zhuozhi Wang, Jiapeng Li, Chenshuai Yan, Danya Wang, Lu Yuan, Guangbo Zhao   +9 more
doaj   +1 more source

Aktivitas Antioksidan, Karakteristik Kimia, Dan Organoleptik Tepung Kecambah Kedelai (Glycine Max) Dengan Berbagai Variasi Pengolahan [PDF]

, 2012
Sprouts Processing into sprouts flour are an alternative preservation. Heating can be done by boiling, steaming and roasting. The purpose of this study was to determine the effect of variations in the processing of antioxidant activity, the chemical ...
Meisara, R. (Resa), Nurhidajah, N. (Nurhidajah)   +1 more
core  

Mid‐Infrared Spectroscopy and Machine Learning for Chlorogenic Acid Quantification in Coffee

Chemie Ingenieur Technik, EarlyView.
Chlorogenic acid (CGA) concentration in coffee was predicted using mid‐infrared (MIR) spectroscopy and a machine learning approach. Forty‐four roasting stages (140–220 °C) plus a green coffee control were analyzed. A multilayer perceptron regressor, trained on preprocessed MIR data, outperformed traditional peak analysis, enabling accurate and ...
Deborah Herdt, Felix Wühler, Thomas Kunz, Victoria Schiwek, Sarah Kühnemuth, Brian Gibson, Matthias Rädle   +6 more
wiley   +1 more source

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