Studies on the roasted aroma of crustacea. Part I Volatile components of roasted shrimp.
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Contribution of roasted grains and seeds in aroma of oleang
Oleang, a Thai coffee drink, contained roasted robusta coffee and several roasted grains and seeds. In this research the typical ingredients of oleang that were robusta coffee, corn, soybean, rice, sesame and brown sugar, were roasted and studied for their volatile compounds. Coffee, corn, sesame, and brown sugar were roasted at 220°C for 20 min and soybean and rice were roasted at 240°C for 20...
متن کاملAroma recovery from roasted coffee by wet grinding.
Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roaste...
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15 صفحه اولthe effect of taftan pozzolan on the compressive strength of concrete in the environmental conditions of oman sea (chabahar port)
cement is an essential ingredient in the concrete buildings. for production of cement considerable amount of fossil fuel and electrical energy is consumed. on the other hand for generating one tone of portland cement, nearly one ton of carbon dioxide is released. it shows that 7 percent of the total released carbon dioxide in the world relates to the cement industry. considering ecological issu...
Antioxidant properties of roasted coffee residues.
The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free ra...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1986
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.50.2867