نتایج جستجو برای: roasting
تعداد نتایج: 1606 فیلتر نتایج به سال:
SCOPE Roasting rather than boiling and Maillard modifications may modulate peanut allergenicity. We investigated how these factors affect the allergenic properties of a major peanut allergen, Ara h 1. METHODS AND RESULTS Ara h 1 was purified from either raw (N-Ara h 1) or roasted (R-Ara h 1) peanuts. Boiling (100°C 15 min; H-Ara h 1) resulted in a partial loss of Ara h 1 secondary structure a...
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at ...
Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single l...
The objective of this study was to investigate the potential of various raw bean components as precursors of pyrogallol (1), hydroxyhydroquinone (2), catechol (3), 4-ethylcatechol (4), 4-methylcatechol (5), and 3-methylcatechol (6) under quasi "natural" roasting conditions by using the recently developed "in bean" model roast experiments. Freeze-dried, fully extracted bean shells were loaded wi...
Kritik Satire pada Pejabat Negara Indonesia melalui Roasting Stand-Up Comedy Kiky Saputri di Youtube
The roasting technique is a joke that aims to comment on or criticize people in an entertaining style. This study analyze the delivery of criticism through stand-up comedian Kiky Saputri state officials. qualitative research method uses virtual ethnographic approach by conducting interviews with six informants. researchers were participatively involved comment’s column YouTube account Stand-Up ...
This study comprehensively investigated the physicochemical properties, nutritional constituents, and antioxidant activity of ginseng sprouts (GS) according to roasting process. The fatty acid mineral contents GS were almost unchanged, but free amino decreased. Moreover, ginsenoside decreased during process, whereas total phenolics flavonoids, Maillard reaction products, phenolic flavonol incre...
Abstract Nigella sativa , commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With temperatures 150, 200, and 250°C times 10, 15, 20 min, convection SHS media were tested, their effects on proximate analysis, an...
Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim study was investigate whether roasting techniques based on different heat transfer methods (hot air infrared), differently solubility IgE-binding capacities both soluble insoluble hazelnut fractions. immune-reactivity Cor a 9, 11 14 allergens resulted be stable after at 140 °C, for ...
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