Results 91 to 100 of about 3,775,078 (259)

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 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

Investigation on the Effect of Roasting and Leaching Parameters on Recovery of Gallium from Solid Waste Coal Fly Ash

Metals, 2019
Coal fly ash (CFA) provides important resources of gallium, which is regarded as an irreplaceable material in many technologies. A prospective roasting reagent assisted acid leaching process was proposed for the purpose of extracting gallium.
Jing Huang, Yingbin Wang, Guanxuan Zhou, Yu Gu   +3 more
doaj   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology [PDF]

Journal of Nuts, 2017
Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used
Seyed Hamidreza Ziaolhagh, Mostafa Mazaheri Tehrani, Mohammad Ali Razavi, Hassan Rashidi   +3 more
doaj  

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

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

Tenderness and Juiciness of Turkey Roasts Cooked to Different Temperatures

Poultry Science, 1967
Abstract BONELESS turkey rolls and roasts have been merchandised at an increasing rate during recent years. In 1964, more than 200 million pounds of turkeys (ready-to-cook weight) were further processed in the United States. A majority of these turkeys were utilized for raw and pre-cooked boneless rolls.
R.J. Wilkinson, L.E. Dawson
openaire   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose

Coffee and Cocoa Research Journal
This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose.
Maria Belgis, Yuli Witono, Laurensius Ardian Vico Danuartha, Iwan Taruna, Bertung Suryadharma   +4 more
doaj   +1 more source