نمایش نتایج جستجو برای
کلمات کلیدی: Roasting
موارد یافت شده: 11
1 - The kinetics of colour degradation, chlorophylls and xanthophylls loss in pistachio nuts during roasting process (چکیده)2 - Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernels (چکیده)
3 - New trends in coffee diterpenes research from technological to health aspects (چکیده)
4 - Determination of diterpene esters in green and roasted coffees using direct ultrasound assisted extraction and HPLC–DAD combined with spectral deconvolution (چکیده)
5 - Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels (چکیده)
6 - Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels (چکیده)
7 - Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis (چکیده)
8 - Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodology (چکیده)
9 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
10 - Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage (چکیده)
11 - Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage (چکیده)
