Results 51 to 60 of about 7,439,165 (303)
Grain & Oil Science and Technology, 2023 Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO.
Shudong He +6 more
doaj +1 more source
Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]
, 2018 The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
core +3 more sources
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 +1 more
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Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology [PDF]
, 2014 The effect of hot-air roasting temperatures and time on colour (L*), moisture content (% d.b.), hardness (N), and fracturability (mm) attributes of two different type of peanuts (China and India origin) were investigated using response surface ...
Chin, N., Mohd Rozalli, N., Yusof, Y.
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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
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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 +4 more
doaj +1 more source
Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting [PDF]
, 1997 The effect of roasting temperature and time on precursors, volatile components and quality of cocoa beans during nib roasting was studied using response surface methodology (RSM) which consisted two independent variables of temperature (110-170˚C) and ...
Wan Ishak @ Wan Ahmad, Wan Rosli
core
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? [PDF]
, 2014 The effect of roasting of coffee beans and the extraction of ground coffee with different volumes of hot pressurised water on the caffeine and the total caffeoylquinic acids (CQAs) content of the resultant beverages was investigated.
Alan Crozier +6 more
core +1 more source
Advanced Science, EarlyView.Long‐Tea‐CLIP (Contrastive Language‐Image Pre‐training) presents a multimodal AI framework that integrates visual, metabolomic, and sensory knowledge to grade green tea across appearance, soup color, aroma, taste, and infused leaf. By combining expert‐guided modeling with CLIP‐supervised learning, the system delivers fine‐grained quality evaluation and
Yanqun Xu +9 more
wiley +1 more source
Shipin gongye ke-jiTo 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 +9 more
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