This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted lar...
This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components...
Currently, research on the flavor components and their dynamic changes in roasted chicken with a special flavor is rare. In this study, a passion fruit-roasted chicken was prepared, its characteristic flavor components were profiled by flavoromics, a...
Steel is one of the most important industrial materials, which mainly comes from the smelting of iron ore. In view of the huge steel consumption every year, the exploitation of vast reserves of siderite ores is significant for improving the self-suff...
‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturat...
Licorice (Gan-Cao, licorice) is a natural antioxidant and roasted licorice is the most common processing specification used in traditional Chinese medicine prescriptions. Traditional Chinese medicine theory deems that the honey-roasting process can p...
One of the beneficial components of oats is oil that is rich in fatty acids and has excellent health and technological potential. During thermal processing, the oil is prone to chemical changes, both beneficial and adverse. One such processing method...
Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this stud...
The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With...
This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple di...
Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages...
The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to differen...
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the ai...
In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies it...
Health-related nutritional human studies rely on the validity of dietary data provided by study participants. Reliable biomarkers for food intake help objectify data collected by food frequency questionnaires. They facilitate the monitoring of compli...
The straw-type biomass, as a green and alternative reductant for the suspension magnetization roasting (SMR) of iron ores, is proposed. The roasted products are investigated at a roasting temperature of 750 °C, the roasting time of 7.5 min and th...
Streptococcus mutans form oral biofilms (BFs) and cause dental caries. Roasted green tea (RGT) is prepared by roasting the tea plant, and RGT-specific polyphenols are produced during the roasting process. Catechins, polyphenols in green tea, have BF...
Consumers’ demand for foods with health benefits and different tastes is on an increasing trend. Juniper berries (“andiz” in Turkish) are the fruits of perennial, aromatic, and resinous Juniperus drupacea trees. In this study, quali...
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidat...
Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and...
To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combi...
The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significan...
Bell pepper (Capsicum annuum L.), one of the most consumed vegetables worldwide, shows great differences between its diverse varieties. These differences affect the fruit type, size and shape. Food preservation techniques prolong the availability of...
Ara h 2 is a relevant peanut allergen linked to severe allergic reactions. The interaction of Ara h 2 with components of the sensitization phase of food allergy (e.g., dendritic cells) has not been investigated, and could be key to understanding the...
The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine...
Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical,...
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT...
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile...
This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt...
Ochratoxin A (OTA) produced by mycotoxigenic fungi (Aspergillus and Penicillium spp.) is an extremely toxic and carcinogenic metabolite. The use of cold plasma to inhibit toxin-producing microorganisms in coffee could be an important alternative to a...
The Iberian Pyrite Belt (IPB) contains the world’s largest massive sulfide deposit, and, due to extensive mining developed during the last 200 years, large amounts of mining waste have been abandoned in this area, with roasted pyrite ash being...
Coffee quality, and therefore its price, is determined by coffee species and varieties, geographic location, the method used to process green coffee beans, and particularly the care taken during coffee production. Determination of coffee quality is o...
In this study, the effects of water bath and ultrasonic bath systems on bioactive properties, phenolic components and fatty acid profiles of unroasted and roasted pumpkin seeds were investigated. It is thought that determining the bioactive component...
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbut...
10 March 2023
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. T...
The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts’ (hop β-acids extract) di...
Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (...
Great efforts are constantly being made by industry-specific coffee agencies to standardize the certification of coffee quality. In consequence, international trade requires quick and reliable analyses because of their high cost, the risk of misclass...
This study evaluates the potential role of two extracts derived from green and roasted coffee in managing Type 2 Diabetes (T2D). The phytochemical analysis revealed that the roasted coffee extract (RCE) contains higher levels of flavonoids and tannin...
Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of...
Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we process...
Infrared-photoacoustic spectroscopy (IR-PAS) and partial least squares (PLS) were tested as a rapid alternative to conventional methods to evaluate the proportion of coffee defects in roasted and ground coffees. Multiproduct multivariate calibration...
The incorporation of silver nanoparticles (AgNPs) into alginate–gelatin (Alg-Gel) hydrogels can enhance the properties of these materials for bone regeneration applications, due to the antimicrobial properties of AgNPs and non-cytotoxic concent...
Coffee is one of the most consumed beverages worldwide, and epidemiological studies suggest it may reduce the incidence of certain cancers. However, the anticancer potential of coffee silverskin (CS), the main by-product of coffee roasting, remains u...
Disadvantages of biodiesel include consumption of edible oils for fuel production, generation of wastewater and inability to recycle catalysts during homogenously catalyzed transesterification. The aim of the current study was to utilize low-cost, in...
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the...
A novel approach for recovery of iron and rare earth elements (REEs) from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH4)2SO4 activation roasting, and water leaching. Thermodynamic anal...
Hydrogels are versatile biomaterials for controlled drug delivery and tissue regeneration due to their biocompatibility and tunable degradation. Hydrogel was synthesized with a gelatin type A/polyvinyl alcohol functionalized with aqueous extract of r...
Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase it...
Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (az...
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