The present investigation was undertaken to study and compare the changes in proximate principals and T 1 content in differently processed mature Indian soy genotypes. Proximate principals as moisture, proteins, carbohydrates, fat, ash, fibre and TI content were assessed in two Indian soybean genotypes viz., NRC-37 and JS335 in mature and after applying simple processing technique (soaking, boi...

to evaluate the effect of roasting and dutching processes on the stability of b-aflatoxins (afb1+afb2), experimental units of cocoa beans contaminated with aflatoxin at a concentration of 220.7 ng g-1 were roasted at 250ºc for 15 minutes. roasting conditions caused a notable reduction in the aflatoxin content (up to 71%). the resulting cocoa liquors contaminated with 63.9 ng g-1 were thermal-al...

Coffee is one of the most popular and widely consumed beverages worldwide due to its pleasant taste and aroma. A number of studies have been performed to elucidate the possible beneficial effects of coffee consumption on human health and have shown that coffee exhibits potent antioxidant activity, which may be attributed mainly to its polyphenolic content. However, there is also evidence to sug...

Biomass was used as reducing agent to roast the Baotou low-grade limonite in a high temperature vacuum atmosphere furnace. The effect of calcination temperature, time and ratio of reducing agent on the magnetic properties of calcined ore was studied by VSM. The phase and microstructure changes of limonite before and after calcination were analyzed by XRD and SEM. The results show that in the ro...

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for...

High molecular (above 10 kDa) melanoidins isolated from coffee beans of varying roasting degree were found to be efficient inhibitors for the zinc-containing matrix metalloproteases MMP-1, MMP-2, and MMP-9 with IC(50) values ranging between 0.2 and 1.1 mg/mL in vitro. The inhibitory potential increased with roasting degree. No or only slight inhibition of other zinc-containing peptidases closel...

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4°C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation p...

Knowledge of digestion kinetics of solid foods in human stomach, as affected by food processing methods, is critical in establishing processing conditions at the manufacturing stage to achieve desirable release of nutrients in the gastrointestinal tract. The objective of this study was to investigate how roasting affected disintegration and solid release properties of almond in simulated gastri...

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were ...