Roasting temperature impact on bioactive compounds and PAHs in Carob powder (Ceratonia siliqua L.)
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-04989-7
Abstract: The impact of roasting temperatures (100, 120, 150 and 180° for 25 min) on the bioactive compounds, sensory and physicochemical properties of carob pods powder as well as the polycyclic aromatic hydrocarbons content (PAHs) were studied.… read more here.
Keywords: bioactive compounds; carob pods; powder; roasting temperature ... See more keywords
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108550
Abstract: The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting… read more here.
Keywords: aroma profiles; roasting temperature; pod storage; cocoa ... See more keywords
Study on DEM parameter calibration and wear characteristics of vanadium-titanium magnetite pellets
Sign Up to like & getrecommendations! Published in 2021 at "Powder Technology"
DOI: 10.1016/j.powtec.2021.07.077
Abstract: Abstract In this work, DEM parameters of ellipsoid pellets were measured by means of self-made experimental device. On this basis, the effects of different roasting temperatures and equivalent diameters on DEM parameters of pellets were… read more here.
Keywords: roasting temperature; study dem; dem parameters; dem parameter ... See more keywords