Results 141 to 150 of about 3,775,078 (259)

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, Volume 103, Issue 5, Page 812-817, September/October 2026.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Recovery of non-ferrous metals from Allarechensk waste dump by low-temperature roasting pathway

Processing of Allarechensk technogenic deposit (Murmansk region, Russia) by the low-temperature roasting method in mixture with ammonium sulfate was carried out in a laboratory scale.
Sergey Potapov, Andrey Goryachev, Alena Kompanchenko, Dmitriy Makarov   +3 more
core   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Mitigating Chemo‐Mechanical Failures in Ni‐Rich Oxides with Entropic Gradient Strategy

cScience, Volume 2, Issue 3, September 2026.
ABSTRACT Chemo‐mechanical degradation, typically manifested as microcrack formation and parasitic electrode–electrolyte interfacial reactions, remains a critical obstacle to the practical implementation of state‐of‐the‐art Ni‐rich layered oxide cathodes in lithium‐ion batteries (LIBs).
Kai Yuan, Shuo Liang, Jifu Zhu, Mengjie Huang, Guangyao Liu, Wujiu Zhang, Yaqin Qi, Gulmira Yar‐Mukhamedova, Chao Shen, Yongping Qu, Yanhua Cui, Keyu Xie   +11 more
wiley   +1 more source

Studies on the roasting of coffee.

, 1960
The roasting characteristics of arabica and robusta coffee have been investigated with special reference to the relation between finishing temperature of roast, colour, swelling and breaking strength of beans and the chemical composition of the brew ...
Viraktamath, C. S., Balakrishnan Nair, R., Bhatia, D. S., Gopalakrishna Rao, N., Sankaran, A. N., Natarajan, C. P.   +5 more
core   +1 more source

Effect of Roasting Temperature on Safflower Seeds and Oil [PDF]

Journal of Food and Dairy Sciences, 2018
Eman Taha, Bertrand Matthäus
openaire   +1 more source

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

Food Frontiers, Volume 7, Issue 5, September 2026.
Different drying strategies regulated meat quality and characteristic flavor formation in Litopenaeus vannamei through distinct thermal and dehydration effects. HAFD enhanced non‐volatile umami compounds by promoting free amino acids, GMP, and EUC accumulation, whereas HAD and AFD intensified roasted‐aroma formation through pyrazines, aldehydes, esters,
Yiming Li, Nan Wang, Li Zhou, Weibin Cheng, Jiamin Song, Yanan Sun   +5 more
wiley   +1 more source

Effects of Early Light‐Quality Pretreatment During Withering on the Taste and Aroma Quality of Autumn White Tea

Food Frontiers, Volume 7, Issue 5, September 2026.
ABSTRACT This study establishes early light‐quality pretreatment as an effective strategy to enhance the flavor of autumn white tea. A multi‐platform framework integrating sensory evaluation, electronic tongue (E‐tongue), electronic nose (E‐nose), high‐performance liquid chromatography (HPLC), ultraviolet‐visible (UV‐Vis) spectrophotometry, and gas ...
Hujing Cao, Jing Sun, Yixin Song, Haoyu Huang, Yan Zhu, Xujun Zhu, Yue Wang, Jingjing Tian   +7 more
wiley   +1 more source

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source