Gunel et al., 2020 - Google Patents
Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot airGunel et al., 2020
- Document ID
- 14863672205100002553
- Author
- Gunel Z
- Torun M
- Sahin‐Nadeem H
- Publication year
- Publication venue
- Journal of Food Processing and Preservation
External Links
Snippet
The effects of hot air, microwave, and combined microwave/hot air roasting on physical and chemical properties of carob powder were determined. The comparison of different roasting processes was evaluated whether the combined microwave/hot air roasting could be an …
- 235000013912 Ceratonia siliqua 0 title abstract description 115
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gunel et al. | Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air | |
| Ramli et al. | Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans | |
| Baeza et al. | Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages | |
| Alves et al. | Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors | |
| Gemede et al. | Indigenous Ethiopian okra (Abelmoschus esculentus) mucilage: A novel ingredient with functional and antioxidant properties | |
| De Camargo et al. | Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality | |
| Perez-Martinez et al. | Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews | |
| Ren et al. | Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China | |
| Liu et al. | Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins | |
| Corso et al. | Development of an instant coffee enriched with chlorogenic acids | |
| Woffenden et al. | Effect of kilning on the antioxidant and pro-oxidant activities of pale malts | |
| Vázquez‐Araújo et al. | Changes in volatile compounds and sensory quality during toasting of Spanish almonds | |
| Babiker et al. | Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour | |
| CHUNG et al. | Effects of roasting temperature and time on bulk density, soluble solids, browning index and phenolic compounds of corn kernels | |
| Spada et al. | Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds | |
| Uzlasir et al. | LC‐DAD‐ESI‐MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts | |
| Mau et al. | Physicochemical, antioxidant and sensory characteristics of chiffon cakes fortified with various tea powders | |
| Eldeeb et al. | Roasting temperature impact on bioactive compounds and PAHs in Carob powder (Ceratonia siliqua L.) | |
| Komes et al. | Antioxidative potential of different coffee substitute brews affected by milk addition | |
| Pan et al. | Comparison of characterization of cold brew and hot brew coffee prepared at various roasting degrees | |
| Aoudeh et al. | Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content | |
| Ormaza-Zapata et al. | The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance | |
| Wang et al. | Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions | |
| De Taeye et al. | Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones | |
| Zhu et al. | Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple |