Results 131 to 140 of about 3,982,690 (195)

Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS

, 2009
Green coffee was roasted in a laboratory scale fluidized bed roaster to a fixed end point (dark roast) using different roasting temperatures (isothermal roasting) - 228°C, 238°C, 248°C and 258°C.
Yeretzian, Chahan, Graus, Martin, Pollien, Philippe   +2 more
core   +1 more source

Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time. [PDF]

Foods
Yang G, Zhang Z, Liu M, Zhang Z, Kong G, Zhou S, Li S, Sun J.   +7 more
europepmc   +1 more source

Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars. [PDF]

J Food Sci
Shi L, Ghafoor K, Viejo CG, Jara SAF, Ahmadi F, Suleria HAR.   +5 more
europepmc   +1 more source

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages. [PDF]

PLoS One
Adeyemi KD, Abdulkadir LO.
europepmc   +1 more source

Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine. [PDF]

Heliyon
Ayalew DB, Abera BD, Adiss YL.
europepmc   +1 more source

Efficient flotation of smithsonite using sulfidation reconstruction based on fluidization roasting

There is an urgent and unprecedented demand for the selective separation of zinc oxide minerals from refractory zinc oxide ores due to declining reserves of zinc sulfide ores. Smithsonite, as a typical zinc oxide resource, requires sulfidation to enhance
Gao, P, Li, Y, Chen, Y, Sun, Y, Han, R
core   +1 more source

Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. [PDF]

Foods
Beyer B, Obrist D, Czarda P, Pühringer K, Vymyslicky F, Siegmund B, D'Amico S, Cichna-Markl M.   +7 more
europepmc   +1 more source

Roasting-induced changes in the metabolite profile of laver (<i>Neopyropia yezoensis</i>): Focus on mycosporine-like amino acids and antioxidant activity. [PDF]

Food Chem X
Song SH, Chae SH, Cho SS, Kim HG, Cho JY.   +4 more
europepmc   +1 more source

Effect of Particle Size and Roasting Conditions on the Quality of High-Resistant Starch Rice. [PDF]

Molecules
Tang J, Yu X, Zhao Q, Xiong R, Bai J, Yang R.   +5 more
europepmc   +1 more source

Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation. [PDF]

Food Chem X
Jin L, Ma YX, Hou LX, Wang XD, Yang JC, Xu YM, Liu HM.   +6 more
europepmc   +1 more source