Results 81 to 90 of about 23,224 (299)
Food Chemistry AdvancesThe extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect
Bernard Kwabena Asiedu +7 more
doaj +1 more source
Clean Utilization of CuCl Residue by Microwave Roasting under Oxygen-Enriched Condition
High Temperature Materials and Processes, 2016 The clean utilization of the CuCl residue containing chloride produced from zinc hydrometallurgy residue is very important for the recycle of valuable metals.
Zhanyong Guo +4 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
A new and efficient low-temperature chlorination-roasting–acid-leaching uranium process was proposed to solve the problems of low leaching efficiency, since the leaching residue does not meet the discharge standard in the traditional nitric acid ...
Libo Zhang +5 more
core +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
, 2016 The caking of roasting products is a serious problem in the activation pretreatment of low-grade Ti-slag by alkali roasting, which could lead to low heat transfer efficiency and low Ti conversion.
Liu, Yahui +5 more
core +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
, 2021 Roasting plays a critical role in the production process of cocoa liquor and chocolate. Besides desirable changes in color and moisture content, flavor development is one of the most important reasons to roast cocoa.
Lemarcq, Valérie
core
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Toxins, 2017 Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold.
Ilenia Siciliano +4 more
doaj +1 more source