Results 231 to 240 of about 3,775,078 (259)

Influence of roasting temperature on physicochemical properties of different coffees

Food Science and Technology International, 1998
Arabica and robusta coffees from different origins were characterized before and after roasting at different temperatures (between 220 and 295°C). Samples were roasted (dark roast) until they attained the same colour. Colour development of the ground samples was measured throughout using CIE L*a*b* co-ordinates.
M.D. Ortolá, L. Londoño, C.L. Gutiérrez, A. Chiralt   +3 more
openaire   +1 more source

LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS

Journal of Food Science, 1980
ABSTRACT The effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts.
H. E. JONES, C. B. RAMSEY, R. C. HINES, T. L. HOES   +3 more
openaire   +1 more source

Investigation of the effect of roasting temperature on the nutritive value of hazelnuts

Plant Foods for Human Nutrition, 2003
In this study, Corylus maxima Miller (fosa) hazelnut from the Trabzon area (Black Sea Coast-Turkey) was used. The moisture, oil, protein, total carbohydrate, and ash contents of the hazelnuts were determined using respective AOAC methods. The fatty acid constituents of hazelnut oil were analyzed using Gas Chromatography.
Kirbaşlar, Fatma Gülay, Erkmen, Güner
openaire   +2 more sources

The Effect of Temperature, Weight and Roasting Time on the Roasted Level of Coffee Beans Using Fuzzy Logic

Journal of Applied Science, Technology & Humanities
This study examines the effect of temperature, roasting time, and coffee bean weight on the maturity level of roasted coffee beans, utilizing fuzzy logic to model and predict optimal roast outcomes. Coffee bean roasting level, a critical factor in determining flavor, is assessed using Mamdani-type fuzzy logic, which takes three input parameters ...
Fannan Cakti Wibisono, Chika Hayya Sabillah, Muhammad Faiz Assariy, Daffa Zulqisthi, Amanda Catur Sukmarani, Putri Alya Faisal, null Muhammad, Cut Mesya Meuthia, Farida Fadhilatun Nisa, Nuriah Nurani Muhsin, Lukie Trianawati   +10 more
openaire   +1 more source

The Effects of Roasting and Roasting Temperatures on the Nutritive Value of Corn for Swine2

Journal of Animal Science, 1976
P. M. A. Costa, A. H. Jensen, B. G. Harmon, H. W. Norton   +3 more
openaire   +1 more source

Effect of Temperature and Cut on Quality of Pork Roast

Journal of the American Dietetic Association, 1970
V D, Bramblett, M D, Judge, R B, Harrington   +2 more
openaire   +2 more sources

Stibnite Chloridizing with Calcium Chloride-Oxygen at Roasting Temperatures

2017
Antimony and arsenic are impurities in copper concentrates found normally as stibnite (Sb2S3), tetrahedrite (Cu12Sb4S13) and enargite (Cu3AsS4). When copper concentrates contain appreciable amounts of As and Sb, they must be removed before smelting to avoid environmental pollution.
R. Padilla, I. Moscoso, M. C. Ruiz
openaire   +1 more source

Effects of Roasting and Roasting Temperatures on the Nutritive Value of High-Moisture Corn for Swine2

Journal of Animal Science, 1977
P. M. A. Costa, A. H. Jensen, B. G. Harmon, H. W. Norton   +3 more
openaire   +1 more source

Hazard-free treatment of electrolytic manganese residue and recovery of manganese using low temperature roasting-water washing process

Journal of Hazardous Materials, 2021
Benjamin P Wilson, Mari Lundström, Zhihong Liu   +2 more
exaly  

NaOH-assisted low-temperature roasting to recover spent LiFePO4 batteries

Waste Management, 2022
Shuaibo Gao, Dihua Wang, Fengyin Zhou
exaly