Results 101 to 110 of about 7,439,165 (303)
Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels [PDF]
, 2011 Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes ('L', 'a' and 'b' values and ...
Chin, Nyuk Ling +3 more
core +1 more source
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
Kinetics of Roasting Decomposition of the Rare Earth Elements by CaO and Coal
Metals, 2017 The roasting method of magnetic tailing mixed with CaO and coal was used to recycle the rare earth elements (REE) in magnetic tailing. The phase transformation and decomposition process were researched during the roasting processes.
Shuai Yuan +3 more
doaj +1 more source
Effects of heating process of soybeans on ruminal production of conjugated linoleic acids and trans-octadecenoic acids in situ [PDF]
, 2006 The effects of two thermal treatments of soybeans, i.e. roasting (150˚C dry heat) and extrusion (140-150˚C), on conjugated linoleic acids (CLA) and trans-octadecenoic acids (trans-C18:1) productions obtained throughout ruminal C18:2 biohydrogenation in ...
Enjalbert, Francis +2 more
core
The influence of in vitro gastrointestinal digestion on the chemical composition and antioxidant and enzyme inhibitory capacities of carob liqueurs obtained with different elaboration techniques [PDF]
, 2019 Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product.
Coelho, Natacha +5 more
core +1 more source
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019, 2019 This research aimed to determine the effect of temperature and time of roasting by using the Gene Cafe’ roaster on the quality of Robusta coffee and determine the appropriate treatment to obtain the best ground coffee.
S. Saloko +3 more
semanticscholar +1 more source
Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
JSFA reports, EarlyView.Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma +4 more
wiley +1 more source
Food Chemistry: XThis 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 +8 more
doaj +1 more source
Microwave roasting of agglomerated flux for submerged-arc welding
Green Processing and Synthesis, 2016 A microwave (MW) roasting experiment of agglomerated flux for submerged-arc welding was carried out. The MW heating characteristics of agglomerated flux and influence of roasting temperature on weld surface were investigated.
Lin Guo +4 more
doaj +1 more source
Oxidation roasting of pentlandite samples at elevated temperatures [PDF]
, 2019 It is known that virtually all of the nickel in nickel sulfide ores occurs in the mineral pentlandite [(Ni,Fe)9S8]. Therefore, pentlandite is the most common and abundant ore for extraction of nickel, accounting for over 60% of nickel world production [1, 2]. The pyrometallurgical extraction of nickel from its sulfide ores is very similar to the copper
Štrbac, Nada +6 more
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