Search Results - "Roasting"

Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting by Wan Ishak @ Wan Ahmad, Wan Rosli

Subjects: “…Roasting (Cooking).…”
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Optimization of processing parameters and accelerated shelf life of kerisik by Mohamad, Naemaa

Subjects: “…Roasting (Cooking)…”
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Hybrid microwave processing of particulate materials using a novel non-conventional fluidised bed by Morona Murillo, Lorena

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Pyrometallurgical upgrading of PGM-rich leach residues from the Western Platinum base metals refinery through roasting by Bezuidenhoudt, G., Eksteen, Jacques, Akdogan, G., Bradshaw, S., De Villiers, J.

Subjects: “…Roasting…”
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Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception by Giacalone, Davide, Kreuzfeldt Degn, Tina, Yang, Ni, Liu, Chujiao, Fisk, Ian D., Munchow, Morten

Subjects: “…Coffee; Clean cup; Food quality; Roasting defects; Consumers vs experts…”
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Determination of volatile marker compounds of common coffee roast defects by Yang, Ni, Liu, Chujiao, Kreuzfeldt Degn, Tina, Munchow, Morten, Fisk, Ian D.

Subjects: “…Coffee; Roast defects; Coffee production; Aroma chemistry; Quality control…”
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Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS by Caporaso, Nicola, Whitworth, Martin B., Cui, Chenhao, Fisk, Ian D.

Subjects: “…Single coffee bean; SPME-GC/MS; headspace analysis; coffee roasting; coffee aroma; coffee volatile compounds; Coffea arabica L.; Coffea canephora L…”
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Control of malt roasting operations for consistent delivery of desired product flavour by Parr, Hebe

Subjects: “…Roasted malt flavour; Gas chromatography-mass spectrometry; Thermal flavour generation; Maillard reaction; Volatile sulphur compounds…”
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