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13 results for roasting.

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Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments
by Heuy Ling Chu and Ying Chun Lin
Journal of Food and Nutrition Research. 2020, 8(8), 424-430. DOI: 10.12691/jfnr-8-8-6
Pub. Date: August 26, 2020Views: 6082Downloads: 7630
Taiwan chocolate antioxidation antityrosinase sensory evaluation roasting treatment
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The Effects of Germination and Roasting on Nutraceutical and Antioxidant Properties of Jirani Variety of Millet
by Oluwatoyin Oluwole, W. M.A.D. Binosha Fernando, Keiron Audain, Olufemi Fasanmade, Oluwatosin Ijabadeniyi, Kolawole Falade, Adjei Maame Yaakwaah and Vijay Jayasena
American Journal of Food Science and Technology. 2019, 7(6), 234-241. DOI: 10.12691/ajfst-7-6-11
Pub. Date: October 25, 2019Views: 11882Downloads: 12553
millet phytonutrient germinate optimize antioxidant capacity reducing power DPPH
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Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean
by Youk Meng Choong and Ying Chun Lin
Journal of Food and Nutrition Research. 2024, 12(11), 513-519. DOI: 10.12691/jfnr-12-11-7
Pub. Date: November 25, 2024Views: 652Downloads: 939
cocoa butter fermentation roasting tocopherols sterols
Abstract Full Text PDF (441 KB) Full Text HTML Full Text ePUB (326 KB)
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A Mini-Review on Almonds and Cashew Nuts: Processing Impact, Phytochemical and Microbiological Properties, and Implications on Human Health
by Adriana Dantas and Diogo Pontes Costa
American Journal of Food Science and Technology. 2022, 10(5), 233-238. DOI: 10.12691/ajfst-10-5-4
Pub. Date: December 18, 2022Views: 4313Downloads: 4716
bioactive compounds antioxidants roasting treatment industrial processes cashew nut protein
Abstract Full Text PDF (337 KB) Full Text HTML Full Text ePUB (211 KB)
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Flavan-3-ols Monomer and Oligomer, and Flavor Profiles of Chocolates Produced from Fermented Cocoa Beans under Different Roasting Degree in Taiwan
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(9), 457-468. DOI: 10.12691/jfnr-9-9-2
Pub. Date: September 08, 2021Views: 4046Downloads: 4707
Taiwan chocolate FMO roasting degree flavor profiles electronic nose sensory assessment PCA
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Nutritional Analysis of Varied Processing and Complementary Food Formulations with Sorghum, Cowpea and Carrot
by Hadiza Kubura LAWAN, Mamudu Halidu BADAU, Elizabeth Chinyere CHIBUZO and Fannah Mustapha ADAM
American Journal of Food and Nutrition. 2020, 8(2), 47-53. DOI: 10.12691/ajfn-8-2-5
Pub. Date: August 04, 2020Views: 5146Downloads: 6136
sorghum malting roasting cowpea carrot complementary food
Abstract Full Text PDF (191 KB) Full Text HTML Full Text ePUB (253 KB)
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Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods
by Adeoye B.K., Chukwunulu A., Makinde Y. O., Ngozi E.O., Ani I. F. and Ajuzie N.C.
American Journal of Food and Nutrition. 2018, 6(4), 96-102. DOI: 10.12691/ajfn-6-4-1
Pub. Date: July 18, 2018Views: 13468Downloads: 12686
complementary food roasting fermentation infant feeding protein quality
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Effect of Germination and Roasting Process on Biochemical and Functional Properties of Pigeon Pea (Cajanus Cajan) Seeds Cultivated in the Gontougo Region, Cote D’Ivoire
by Touré Naka, Oulai Dehegnan Patricia, Tiekpa Wawa Justine, Oupoh Bada Bedos and Cissé Mohamed
American Journal of Food and Nutrition. 2025, 13(1), 48-55. DOI: 10.12691/ajfn-13-1-5
Pub. Date: March 01, 2025Views: 354Downloads: 526
nutritional elements anti-nutritional factors functional properties
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Roasting Effect on Chemical Parameters, Antioxidant Capacity and Oxidative Stability of Citrullus Lanatus Kernels Oil
by Guede S. Serge, Bamba Bio S. Bruno, Soro Y. Réné, Gbogouri G. Albarin and Brou Kouakou
American Journal of Food Science and Technology. 2021, 9(2), 62-68. DOI: 10.12691/ajfst-9-2-5
Pub. Date: July 08, 2021Views: 4699Downloads: 5578
Citrullus lanatus oil roasting pressing antioxidant capacity oxidative stability
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Effects of Processing Time and Temperature on Flavanol and Procyanidin, Proanthocyanidin and Antioxidant Activity of Cocoa Bean in Taiwan
by Ying Chun Lin, Youk Meng Choong and Heuy Ling Chu
Journal of Food and Nutrition Research. 2021, 9(1), 10-17. DOI: 10.12691/jfnr-9-1-2
Pub. Date: January 03, 2021Views: 5025Downloads: 6306
Taiwan cocoa bean flavanol roasting antioxidant activity kinetics
Abstract Full Text PDF (457 KB) Full Text HTML Full Text ePUB (901 KB)
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