An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
Roasting is a food processing technique that employs the principle of heating to cook the
product evenly and enhance the digestibility, palatability and sensory aspects of foods with …
product evenly and enhance the digestibility, palatability and sensory aspects of foods with …
Impact of different microwave treatments on food texture
N Kutlu, R Pandiselvam, I Saka… - Journal of Texture …, 2022 - Wiley Online Library
Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …
type microwave ovens at present. Microwaves cause molecular movement by the migration …
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …
Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability
N Mikołajczak, M Tańska, D Ogrodowska - Trends in Food Science & …, 2021 - Elsevier
Background Phenolic compounds from different plant sources, like fruits, vegetables,
cereals, and herbs, have been excessively studied and widely used in different industrial …
cereals, and herbs, have been excessively studied and widely used in different industrial …
Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella …
Black cumin seed (BCS) is a novel oil source with potential health benefits. This study
investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180° C for …
investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180° C for …
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil
J Huang, C Chen, Z Song, M Chang, L Yao, Q Jin… - Food Chemistry, 2022 - Elsevier
This study investigated the effects of different microwave power (380 W, 540 W, 700 W) and
time (0–10 min) on the minor bioactive components content and oxidative stability of perilla …
time (0–10 min) on the minor bioactive components content and oxidative stability of perilla …
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 ᵒC
on proximate composition, colour attributes, bioactive compounds, and fatty acids …
on proximate composition, colour attributes, bioactive compounds, and fatty acids …
Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
In plant species, the phenolic compounds usually exist in bound forms. Microwave and
conventional oven heating were applied on fennel seed to see their effect on its selected …
conventional oven heating were applied on fennel seed to see their effect on its selected …
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
This study was designed to investigate the influence of dry air roasting (140, 160 and 180° C
for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality …
for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality …
Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Juglans regia) Oil with Roasting and Accelerated Storage …
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its
unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a …
unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a …