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 …
Effect of processing on storage stability of millet flour: A review
NU Sruthi, PS Rao - Trends in Food Science & Technology, 2021 - Elsevier
abstract Background Grains are an important source of many nutrients and minerals and
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …
because of the phytochemicals they contain, they help to maintain optimum health. Millets, a …
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 …
Impact of different microwave treatments on food texture
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 …
Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review
Y Zhang, X Li, X Lu, H Sun, F Wang - Food Research International, 2021 - Elsevier
Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …
Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180,
360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics …
360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics …
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 …
Microwave pretreatment as a promising strategy for increment of nutraceutical content and extraction yield of oil from milk thistle seed
In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were
pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying …
pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying …
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 **… - 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 …
Oxidative stability and antioxidant activity of selected cold-pressed oils and oils mixtures
The aim of the study was to analyse the chemical composition and oxidation stability of
selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty …
selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty …