Results 71 to 80 of about 3,775,078 (259)

Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures

Journal of the Science of Food and Agriculture, 2006
AbstractThe purpose of this work was to determine the oxidative stability in honey roasted peanuts (HRP) and roasted peanuts (RP). Chemical analysis and descriptive analysis were performed on samples of HRP and RP stored at −15, 23 and 40 °C. The chemical analyses, peroxide and thiobarbituric acid reactive substance (TBARS) values, and the descriptive ...
Nepote, Valeria, Mestrallet, Marta Graciela, Ryan, Liliana, Conci, Silvia Alicia, Grosso, Nelson   +4 more
openaire   +2 more sources

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Donkwa Enriched With Goron‐Tula (Azanza garckeana) Modulates Sexual Behavior and Activity of Enzymes Linked With Erectile Dysfunction in High‐Fat Diets/ Streptozotocin‐Induced (STZ/HFD) Diabetic Rats

Food Chemistry International, EarlyView.
(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi, O. S. Ijarotimi, A. A. Badejo   +2 more
wiley   +1 more source

Investigation on Effects of Roasting Temperature and Roasting Time on Caffeine Content in Coffee Using Optical Method

, 2007
In this work a simultaneous determination of caffeine content was performed in sample of sidamo (Ethiopia) coffee, before and after roasting at either different temperature (140 2100c) and different exposure time (4 10 min) in order to investigate ...
Alemayehu, Kiros Embaye
core   +1 more source

An environmental friendly Na2CO3-roasting decomposition strategy for the mixed rare earth concentrate

, 2016
The decomposition of the mixed RE (rare earth) concentrate bastnaesite (RECO3F) and monazite (REPO4) has been investigated extensively for a few decades.
Pan, Feng, Liu, Huizhou, Zhao, Junmei
core   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Kinetics of Roasting Decomposition of the Rare Earth Elements by CaO and Coal

Metals, 2017
The roasting method of magnetic tailing mixed with CaO and coal was used to recycle the rare earth elements (REE) in magnetic tailing. The phase transformation and decomposition process were researched during the roasting processes.
Shuai Yuan, He Yang, Xiang-Xin Xue, Yan Zhou   +3 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Food Chemistry: X
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source