Results 41 to 50 of about 3,775,078 (259)

Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes

Czech Journal of Food Sciences, 2023
The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of ...
Diego Andrés Campo-Ceballos, Carlos Alberto Gaviria-López   +1 more
doaj   +1 more source

Online Thermal Analysis of Batch Roasted Coffee Beans [PDF]

, 2014
We constructed and instrumented a fluidised-bed coffee roaster. This work has been carried out as part of a search for the “ideal point”, which is the point in time when an expert roaster would terminate the roast in order to yield beans that produce the
Kelly, Cameron B.D., Scott, Jonathan B., Kelly, Cameron Brian Desmond   +2 more
core  

Nanomaterials for Allergy Diagnosis and Treatment: Advances, Opportunities and Translational Challenges

Advanced Science, EarlyView.
Nanomaterials offer dual applications in allergy management. For diagnosis, nanomaterials enhance analytical sensitivity and improve detection in specific IgE and functional assays such as the basophil activation test (BAT). For allergen‐specific immunotherapy, nanomaterials enable allergen masking and controlled release, and effectively modulate the ...
Madiha Habib, Shan Jiang, Joyce ZX Lee, CW Lim, HL Yeung, Nicki YH Leung, Patrick SC Leung, Ting F Leung, Christine YY Wai   +8 more
wiley   +1 more source

Effects of Roasting Conditions on Volatile Organic Compounds in Roasted Walnut Kernels Based on HS-GC-IMS, HS-SPME-GC-MS and Electronic Nose

Shipin gongye ke-ji
To explore the effects of different roasting conditions (roasting temperature: 100, 110, 120, 130, 140, 150 ℃ and roasting time: 15, 30, 60, 90, 120 min) on volatile organic compounds (VOCs) in roasted walnut kernels, the changing patterns of VOCs in ...
Ji MA, Kaiyang ZHU, Yuan CUI, Ting ZHANG, Wenge ZHAO, Shichun JI, Liang YUAN, Hongjie LEI, Huaide XU, Mei LI   +9 more
doaj   +1 more source

Sistem kontrol suhu dan waktu otomatis mesin roasting kopi portabel [PDF]

, 2021
The manual roasting process regardless of the temperature and roasting time can cause problems, namely the level of ripeness and aroma of the coffee. This problem needs a solution for the roasting process in determining the temperature and roasting ...
Subairi, Subairi, Arifuddin, Rahman, Mujahidin, Irfan, Wikantiyoso, Respati   +3 more
core   +1 more source

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Advanced Science, EarlyView.
Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu   +12 more
wiley   +1 more source

Mechanism for suspension magnetization roasting of iron ore using straw-type biomass reductant

International Journal of Mining Science and Technology, 2021
As an alternative reductant for fossil fuel in the future, straw-type biomass contributes to emission reduction and green utilization in the suspension roasting process. In this study, the influences of the roasting time, roasting temperature and dose of
Yue Cao, Yongsheng Sun, Peng Gao, Yuexin Han, Yanjun Li   +4 more
doaj   +1 more source

Effect of heating temperature on volatiles of roasted laver.

NIPPON SUISAN GAKKAISHI, 1987
The effect of the heating temperature on volatile components of roasted lever Porphyra tenera were studied. Volatile components of dried lover and three roasted lavers heated at 140, 200, and 250°C were analyzed by gas chromatography and gas chromatography-mass spectrometry.
Kasahara, Kayoko, Nishibori, Kokichi
openaire   +2 more sources

The Plant‐to‐Plant Circular Strategy: Coupling Photodegradation and Phytoremediation With Plant‐Based Nanomaterials for Plastic Degradation

Advanced Science, EarlyView.
Plant‐based nanomaterials derived from alfalfa serve as dual‐function catalysts, coupling photodegradation and phytoremediation to degrade polyethylene under UV‐A light and in soil. The nanomaterials work synergistically with alfalfa and soil microbes, achieving efficient plastic breakdown without trophic transfer.
Haoran Liu, Lena Ciric, Yuheng Wang, Ziru Pei, Manpreet Bhatti   +4 more
wiley   +1 more source

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

, 2022
Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based on roasting degree indicators (moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio ...
Lemarcq, Valérie000120373158802002671879979167139792059AD030-F0EF-11E1-A197-91C894A0A6B4, Sioriki, EleniUGent000161381324802002471718977860223430555CD6C2-94B5-11E6-86B5-6EB1B4D1D7B1, Dewettinck, KoenLA238010008672960000-0002-5984-932XF4A431F0-F0ED-11E1-A9DE-61C894A0A6B4, Van de Walle, DavyLA238010013514880000-0003-1018-1696F5C59394-F0ED-11E1-A9DE-61C894A0A6B4   +3 more
core   +2 more sources