Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.030
Abstract: Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of… read more here.
Keywords: roasting conditions; pistachio oil; effect; pigment composition ... See more keywords
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
Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c02039
Abstract: Theanine is a non-proteinogenic amino acid found in the tea plant Camellia sinensis. At an elevated temperature (>90 °C), it released two major volatile compounds 1-ethyl-1,5-dihydro-2H-pyrrol-2-one and N-ethylsuccinimide. Other products were identified, including 10 pyrroles… read more here.
Keywords: tea leaves; roasting conditions; tea; model ... See more keywords
Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030481
Abstract: The objective of this study was to investigate the possibility of using germinated wheat as a nutritionally improved novel cereal beverage. To enhance the health-related functionality of a germinated wheat beverage (GWB), the roasting time… read more here.
Keywords: wheat; roasting conditions; germinated wheat; sensory properties ... See more keywords