Changes of headspace volatile components of soybeans during roasting.
نویسندگان
چکیده
منابع مشابه
Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...
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The volatile components in single-flowered and double-flowered Chinese narcissus were identified by headspace-solid phase microextraction (HS-SPME) coupled with GC and GC/MS. Changes in aroma during the vase-life (days 0, 1, 2, 3, 4, 5 and 6) of two samples were also studied. A total of 35 compounds were identified, of which all were present in single-flowered and 26 in double-flowered samples....
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1980
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.44.1043