Results 71 to 80 of about 7,439,165 (303)

Vanadium Extraction from a Vanadium-bearing Stone Coal in Shanyang

Kuangchan zonghe liyong
In this article, vanadium is extracted from a vanadium-bearing stone coal in Shanyang by the process of melt-roasting-water leaching. The experimental roasting and leaching conditions were optimized, including sodium peroxide dosage, roasting time ...
Yimeng WANG, Na LI, Xueer HE, Huiyun LEI
doaj   +1 more source

Ferric chloride leaching of the Delta sulfide ores and gold extraction from the leaching residue [PDF]

, 1988
Conventional differential and bulk flotation processes have difficulties in achieving high recoveries with acceptable grades far zinc, lead and copper from the complex sulfide ores found at Tok, Alaska.
Lin, H.K., Rao, P.D.
core  

Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods [PDF]

, 2010
The OTA content of 30 roasted coffees purchased in French supermarkets was evaluated by two validated different methods: one using immunoaffinity column (IAC) clean-up after alkaline extraction; the second using toluene extraction under acidic conditions.
Tozlovanu, Mariana, Pfohl-Leszkowicz, Annie   +1 more
core   +2 more sources

Advancing Upcycling and Regeneration of Spent LiFePO4: Failure Mechanisms and Recovery Strategies

Carbon Energy, EarlyView.
This review studies the failure mechanism to promote the upcycling regeneration of spent lithium iron phosphate (S‐LFP). It first summarizes the failure mechanisms of LFP batteries revealed via advanced characterization technologies and then explores the respective advantages and challenges of hydrometallurgy and direct regeneration methods.
Yi Wang, Xue Liu, Wen Luo, Rui Xu, Ze Wang, Jean‐Jacques Gaumet, Liqiang Mai   +6 more
wiley   +1 more source

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

, 2017
The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology.
I. S. Rocha, L. R. R. Santana, Sérgio Eduardo Soares, E. S. Bispo   +3 more
semanticscholar   +1 more source

An Investigation of the Kinetics and Equilibrium Chemistry of Cold-Brew Coffee: Caffeine and Chlorogenic Acid Concentrations as a Function of Roasting Temperature and Grind Size [PDF]

, 2017
: Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still ...
Fuller, PhD, Megan, Parenti, Nicholas, Rao, PhD, Niny Z., Ryder, Samantha, Setchie Tchato, Nelly   +4 more
core   +1 more source

Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees [PDF]

, 2015
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane.
Baroni, María Verónica, Bertrand, Lidwina, López Froilán, Rebeca, Podio, Natalia Soledad, Pérez Rodríguez, María L., Ramirez Moreno, Esther, Sánchez Mata, María Cortes, Wunderlin, Daniel A.   +7 more
core   +1 more source

The Wonders of Vanilla: Celebrating the 150th Anniversary of Synthetic Vanillin

ChemFoodChem, EarlyView.
Xxxxxxx ABSTRACT The year 2024 marked the 150th anniversary of the first commercial production of vanillin, a milestone that revolutionized the global flavor and fragrance industry. In this review, the fascinating and uniquely rich history of vanilla is first highlighted, from its origins in the tropical forests of Mesoamerica, to its introduction to ...
Elisabetta Brenna, Francesco G. Gatti, Fabio Parmeggiani   +2 more
wiley   +1 more source

Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven

Jurnal Kimia Sains dan Aplikasi, 2018
Chocolate is cacao nib processed product which is favorite commodity in the world, nevertheless, many of consumer have not known about the process. Notable stage in cacao processing is roaster process.
Monang Sihombing, Dhanang Puspita, Mayer Tinting Sirenden   +2 more
doaj   +1 more source

The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]

, 2001
The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
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