Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roas...

In traditional Chinese medicine (TCM), licorice is usually processed with honey and traditionally used in decoction form. However, the influence of honey-roasting on the main pharmacological activities and the water-soluble active constituents of licorice has not been reported. The aim of the present study is to determine whether honey-roasting can modify the main pharmacological activities and...

Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four degrees: Light, Medium, City, and French. To examine the in vivo antioxidant and anti-inflammatory...

roasting is the common shape of pistachio nuts processing and the purpose of this process is to increase the total acceptability of products. the aim of this study was the effects of hot air roasting temperatures (90, 120 and 150°c), times (20, 35 and 50 min) and air velocities (0.5, 1.5 and 2.5 m/s) on textural attributes (fracture force, hardness, apparent modulus of elasticity and compressio...

Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensi...

The roasting of chalcopyrite, the most exploited copper mineral, presents a very important step in the copper extraction during the traditional smelting-refining process, as well as in advanced processes in copper metalurgy 1-2 . Consequently, numerous researches have been investigated, in order to study the chalcopyrite oxidative roasting parameters, its mechanism and reactions involved 1-16 ....

sesame (sesamum indicum l.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. the purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (tpc) of sesame seeds when roas...

Gourd seeds have been identified as a source of edible oil, but there is sparse literature on the effect of processing factors on the characteristics of oil extracted from any Lagenaria spp. Optimization of oil extraction with the aid of expeller was achieved by applying response surface methodology. The variables were roasting temperature (87.70-172.0°C) and roasting duration (7.93-22.07 min),...

Recovery of zinc from low grade zinc oxide ore is attempted with ammonia and ammonium citrate solutions augmented by microwave roasting and ultrasound radiation. The influence of the ammonia-ammonium ratio, roasting temperature, ultrasound power, and leaching time were assessed on the recovery of zinc. A maximum zinc recovery of 88.57% could be achieved at a roasting temperature of 673 K, leach...

The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients a...