Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.08.017
Abstract: Abstract The possibility of using microwave energy as a quick and practical method for roasting of P. terebinthus beans was investigated. P. terebinthus beans were roasted at 360 W, 540 W and 720 W for 5, 11 and 17 min. A… read more here.
Keywords: microwave roasted; roasting conditions; optimization roasting; microwave roasting ... See more keywords
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews.
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DOI: 10.17221/69/2009-cjfs
Abstract: Budryn G., Nebesny E., Kula J., Majda T., Krysiak W. (2011): HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews. Czech J. Food Sci., 29: 151–160. Robusta coffee beans were convectively, microwave,… read more here.
Keywords: microwave roasted; spme profiles; convectively microwave; robusta coffee ... See more keywords