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There are 13854 results for: content related to: Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

  1. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1895–C1906, Alicia L. Smith and Sheryl A. Barringer

    Version of Record online : 2 SEP 2014, DOI: 10.1111/1750-3841.12588

  2. Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: C461–C468, Amal Agila and Sheryl Barringer

    Version of Record online : 19 MAR 2012, DOI: 10.1111/j.1750-3841.2012.02629.x

  3. Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: C121–C127, Yang Huang and Sheryl A. Barringer

    Version of Record online : 10 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01455.x

  4. Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

    European Journal of Lipid Science and Technology

    Volume 114, Issue 9, September 2012, Pages: 1052–1061, Grażyna Budryn, Ewa Nebesny, Dorota Żyżelewicz, Joanna Oracz, Karolina Miśkiewicz and Justyna Rosicka-Kaczmarek

    Version of Record online : 18 MAY 2012, DOI: 10.1002/ejlt.201100324

  5. Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C768–C774, Amal Agila and Sheryl Ann Barringer

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1750-3841.2011.02180.x

  6. EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

    Journal of Food Processing and Preservation

    Volume 36, Issue 5, October 2012, Pages: 446–456, MARGARET OWUSU, MIKAEL AGERLIN PETERSEN and HANNE HEIMDAL

    Version of Record online : 8 DEC 2011, DOI: 10.1111/j.1745-4549.2011.00602.x

  7. Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: S1584–S1594, Alicia L. Smith, Jennifer J. Perry, Julie A. Marshall, Ahmed E. Yousef and Sheryl A. Barringer

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12528

  8. EFFECTS OF ROASTING TEMPERATURE AND TIME ON BULK DENSITY, SOLUBLE SOLIDS, BROWNING INDEX AND PHENOLIC COMPOUNDS OF CORN KERNELS

    Journal of Food Processing and Preservation

    Volume 35, Issue 6, December 2011, Pages: 832–839, HUN-SIK CHUNG, SHIN-KYO CHUNG and KWANG-SUP YOUN

    Version of Record online : 14 JUL 2011, DOI: 10.1111/j.1745-4549.2011.00536.x

  9. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao)

    Journal of the Science of Food and Agriculture

    Wahidu Zzaman, Rajeev Bhat, Tajul Aris Yang and Azhar Mat Easa

    Version of Record online : 5 APR 2017, DOI: 10.1002/jsfa.8302

  10. INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS

    Journal of Food Processing and Preservation

    Volume 30, Issue 3, June 2006, Pages: 280–298, NAZARUDDIN RAMLI, OSMAN HASSAN, MAMOT SAID, WAHID SAMSUDIN and NOR AINI IDRIS

    Version of Record online : 15 MAY 2006, DOI: 10.1111/j.1745-4549.2006.00065.x

  11. Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 1364–1370, Wahidu Zzaman and Tajul A. Yang

    Version of Record online : 25 APR 2013, DOI: 10.1111/jfpp.12098

  12. Factors Affecting the Color of Roasted Cocoa Bean

    Journal of Food Quality

    Volume 36, Issue 1, February 2013, Pages: 21–31, Wiesława Krysiak, Robert Adamski and Dorota Żyżelewicz

    Version of Record online : 10 JAN 2013, DOI: 10.1111/jfq.12009

  13. Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1932–1938, Wahidu Zzaman, R. Bhat and Tajul A. Yang

    Version of Record online : 20 OCT 2013, DOI: 10.1111/jfpp.12166

  14. Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1273–C1278, TingTing Zhao, Seung In Hong, Junsoo Lee, Jeom-Sig Lee and In-Hwan Kim

    Version of Record online : 9 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02981.x

  15. Optimization of Hull-Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C532–C538, Vesna Vujasinović, Olga Radočaj and Etelka Dimić

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02675.x

  16. Kinetics of hot air roasting of cocoa nibs and product quality

    Journal of Food Process Engineering

    Volume 40, Issue 3, June 2017, Ching Lik Hii, Abhay S. Menon, Choon Lai Chiang and Suzannah Sharif

    Version of Record online : 16 AUG 2016, DOI: 10.1111/jfpe.12467

  17. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds

    European Journal of Lipid Science and Technology

    Volume 117, Issue 8, August 2015, Pages: 1225–1237, Aleksander Siger, Aleksandra Kaczmarek and Magdalena Rudzińska

    Version of Record online : 23 FEB 2015, DOI: 10.1002/ejlt.201400378

  18. Sulfation roasting characteristics of copper-bearing materials

    Asia-Pacific Journal of Chemical Engineering

    Volume 12, Issue 3, May/June 2017, Pages: 365–373, M. Ozer, E. Acma and G. Atesok

    Version of Record online : 20 FEB 2017, DOI: 10.1002/apj.2078

  19. Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: C51–C60, T. Bowman and S. Barringer

    Version of Record online : 28 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02465.x

  20. Chemical composition and functional characterisation of commercial pumpkin seed oil

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 5, 30 March 2013, Pages: 1035–1041, Giuseppe Procida, Bruno Stancher, Francesca Cateni and Marina Zacchigna

    Version of Record online : 30 AUG 2012, DOI: 10.1002/jsfa.5843