Effect of the roasting degree on flavor quality of large-leaf yellow tea.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129016
Abstract: Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect… read more here.
Keywords: effect roasting; quality; large leaf; flavor ... See more keywords
Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
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DOI: 10.1016/j.heliyon.2021.e07107
Abstract: Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS,… read more here.
Keywords: dioclea reflexa; antioxidant activities; marble vine; vine dioclea ... See more keywords
Effect of roasting on the chemical components of peanut oil
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109249
Abstract: Abstract The chemical components and oxidative stability of oil prepared from roasted peanut kernels in dry air were investigated and compared with those prepared from unroasted peanut oil in relation to health-promoting and harmful substances… read more here.
Keywords: roasting chemical; components peanut; chemical components; peanut oil ... See more keywords