Results 21 to 30 of about 1,290 (188)

Over-toasting dehulled rapeseed meal and soybean meal, but not sunflower seed meal, increases prececal nitrogen and amino acid digesta flows in broilers

Poultry Science, 2022
: Poorly digestible proteins may lead to increased protein fermentation in the ceca of broilers and hence, the production of potentially harmful metabolites.
Miranda L. Elling-Staats, Arie K. Kies, Myrthe S. Gilbert, René P. Kwakkel   +3 more
doaj   +1 more source

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

Foods, 2020
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for ...
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli   +4 more
doaj   +1 more source

Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels

Applied Food Research, 2022
The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat maize, and packed in sealable paper envelopes, were the experimental units (150 g of raw kernels) to model the effect of the microwave heating-toasting ...
Nelly Lara, Arnulfo Portilla, Fernando Osorio, Jenny Ruales   +3 more
doaj   +1 more source

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One, 2022
Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies.
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira   +4 more
doaj   +1 more source

Empowering and conquering infirmity of visually impaired using AI‐technology equipped with object detection and real‐time voice feedback system in healthcare application

CAAI Transactions on Intelligence Technology, EarlyView., 2023
Abstract The Internet of Things is emerging as a crucial technology in aiding humans and making their lives easier. Among the human population, a large percentage of people suffer from disabilities resulting in challenges in everyday life particularly people with visual disabilities.
Hania Tarik, Shahzad Hassan, Rizwan Ali Naqvi, Saddaf Rubab, Usman Tariq, Monia Hamdi, Hela Elmannai, Ye Jin Kim, Jae‐Hyuk Cha   +8 more
wiley   +1 more source

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Foods, 2020
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation ...
Jan M. Bühler, Birgit L. Dekkers, Marieke E. Bruins, Atze Jan van der Goot   +3 more
doaj   +1 more source

Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels

BIO Web of Conferences, 2016
The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba), toasting level and if the barrel were new of previously used during one year have been studied.
Navarro María, Kountoudakis Nikolaos, Gómez-Alonso Sergio, García-Romero Esteban, Canals Joan Miquel, Hermosín-Gutíerrez Isidro, Zamora Fernando   +6 more
doaj   +1 more source

Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast

OENO One, 2019
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Michael James McCallum, Tiago Lopes-Correia, Jorge Ricardo-da-Silva   +2 more
doaj   +1 more source

Red Wine Aging in Oak Barrels: The Influence of Toasting Levels on Aromatic Profile, Phenolic Composition, and Sensory Properties

Beverages
The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality.
Tanja Marković
doaj   +1 more source

Toasting of cereal grains: effects on in vitro rumen gas production and VFA yield

Italian Journal of Animal Science, 2010
The fermentation properties of the following feeds: pelleted barley (PB), toasted and pelleted barley (TPB), pelleted maize (PM) and toasted and pelleted maize (TPM) were studied using an in vitro gas production (GP) technique.
Seerp Tamminga, Franco Tagliapietra, Robert Tóthi   +2 more
doaj   +1 more source