Results 41 to 50 of about 7,439,165 (303)
Turkey Temperature as the End Point in Roasting
Poultry Science, 1951 Abstract A SUCCESSFULLY roasted turkey has tender, juicy, well-done flesh and is easily disjointed with the aid of the carver’s knife. As yet, the best means for telling when a turkey is properly “done” seems open to question, since published methods vary from rule-of-thumb procedures to several different turkey temperature end points.
Lucy M. Alexander +3 more
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Reaction Mechanism and Kinetics of Enargite Oxidation at Roasting Temperatures
Metallurgical and Materials Transactions B, 2012 Roasting of enargite (Cu3AsS4) in the temperature range of 648 K to 898 K (375 °C to 625 °C) in atmospheres containing variable amounts of oxygen has been studied by thermogravimetric methods. From the experimental results of weight loss/gain data and X-ray diffraction (XRD) analysis of partially reacted samples, the reaction mechanism of the enargite ...
Padilla, Rafael +2 more
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Recent Trends in Metabolomics by NMR Spectroscopy
Angewandte Chemie, EarlyView.AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco +6 more
wiley +2 more sources
Jurnal Teknik Pertanian Lampung, 2020 Wiliam Edison tipe W600i roasting machine has the disadvantages of uncontrolled fuel gas pressure and the exhaust systems that was not optimal to suck out the smoke and the burned coffee husk in the roasting room.
Ahmad Thoriq +3 more
doaj +1 more source
Effect of ultrasound pre-treatment on the physical, microbiological, and antioxidant properties of calçots [PDF]
, 2018 The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10,25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepaL.) was evaluated.
Abadias i Sero, Mª Isabel +5 more
core +3 more sources
Molecules, 2023 Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur ...
Aaron M. Wiedemer +3 more
doaj +1 more source
IOP Conference Series: Earth and Environment, 2019 The current consumer trend on seeking more health benefits of coffee consumption, mainly due to polyphenols content has led to the increasing popularity of green coffee beans extract or green coffee products. These products include green (raw-unprocessed)
W. Sunarharum, S. Yuwono, O. Aziza
semanticscholar +1 more source
Effect of temperature on the speed of coffee roasting
, 2019 The roasting process produce some important changes in physical, chemical and sensory properties of coffee. The production of roasting coffee is related with the temperature of the toaster, the time and the quantity. Temperature is the less studied parameter; however, it has an important potential to associate it with physical and chemical changes. The
Porras-Zúñiga, María Cristina +3 more
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UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]
, 2017 A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R. +3 more
core +1 more source
Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton
FoodsThis study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted mutton using variable-temperature electrically heated
Jian Wei +4 more
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