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The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels
Naked Oat (Avena Nuda) Oat Rice Peeling Treatment Lipase Activity Infrared Roasting
2013/3/4
Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the...
Physical properties of Tylosemia esculentum and the effect of roasting on the functional properties of its flour
Morama bean physical properties functional properties lightness hue chroma
2010/9/14
The physical properties of two varieties of morama beans and the effect of roasting on the functional properties of their flours were studied. Majority (65, 92.5, 79%) of the seeds has medium dimensio...
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...