نتایج جستجو برای: roasted
تعداد نتایج: 1464 فیلتر نتایج به سال:
Green coffee represents the fundamental branch point in the coffee food system between the farm and the consumer. All processing methods eventually produce green coffee, and green coffee provides the principal input for all saleable ‘valueadded’ products whether whole roasted beans or soluble coffee sachets mixed with milk powder and sugar. This is the form in which international trade and pric...
BACKGROUND Food change due to cooking temperature and unrecognized heat-formed chemical carcinogens may impact on the risk of stomach and colo-rectal cancers. To test this hypothesis a case-control study was performed. METHODS A total of 670 cases of stomach and colo-rectal cancers matched with 672 hospital controls for sex and -/+5 years age admitted to three hospitals in Hanoi city in the N...
Introduction: Many patients use home remedies for various maladies. The effectiveness of these remedies is not always scientifically ascertainable. Some may be backed by limited scientific studies. Case Summary: A few years ago, a five-year old girl in Addis Ababa, Ethiopia sustained heavy burns from spillage of boiling water. The child was taken to a local Emergency Department (ED) of a hospit...
Water used in coffee preparation has essential importance on flavour. In this study, it was aimed to determine effect of water (soft, medium hard and hard) volatile compounds sensory properties Turkish coffee. It revealed that number prepared with higher than soft water. Medium contain 30 from aldehyde (2), furan (13), furanone (1), ketone pyrazine (7), pyridine pyrrole (3), thiophene (1) class...
In this ‘feasibility study’ the influence of roasting on the sulfur speciation in Mexican coffee beans was investigated by sulfur K-XANES spectroscopy. Spectra of green and slightly roasted beans could be fitted to a linear combination of ‘standard’ reference spectra for biological samples, whereas longer roasting obviously involves formation of additional sulfur compounds in considerable amounts.
Roasted and ground coffee residue was investigated as an adsorbent lignocellulosic material capable of removing methyl orange dye from aqueous solutions by means batch adsorption experiments. The effects experimental parameters on the behavior, such initial concentration, dosage, pH temperature were studied. A better observed at acid pH, low with dosage 6 g/L. Pseudo-second order kinetics found...
This study investigates the effect of roasting time and temperature on chemical parameters bioactive compound content fig seed oil. For this purpose, seeds were ground roasted in an electrical oven at 100, 150 200 °C for 10 20 minutes. After roasting, processed into oil using a laboratory scale mill. The obtained samples evaluated their peroxide value, K232 K270 spectrophotometric indices; fatt...
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