Search Results - "toasting"

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Cueto, Mario Alberto, Farroni, Abel Eduardo, Buera, María del Pilar

“…For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence.…”
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Toasting time and cooking formulation affect browning reaction products development in corn flakes by Cueto, Mario Alberto, Perez Burillo, Sergio, Rufián Henares, José A., Farroni, Abel Eduardo, Buera, M. del Pilar

“…During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. …”
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Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa by Nyangena, D.N., Mutungi, C., Imathiu, S., Kinyuru, J., Affognon, Hippolyte D., Ekesi, S., Nakimbugwe, D., Fiaboe, K.K.

“…We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. …”
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The complex dependence of non-enzymatic browning development on processing conditions in maize snacks by Rolandelli, Guido, Favre, Leonardo Cristian, Mshicileli, Ndumiso, Vhangani, Lusani Norah, Farroni, Abel Eduardo, Van Wyk, Jessy, Buera, María del Pilar

“…The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters was evaluated by Response Surface Methodology. …”
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Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production by Farroni, Abel Eduardo, Buera, María del Pilar

“…The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. …”
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Evaluation of new hybrid and farmer genotypes on processor productivity, workload and related drudgery: Focus on women cassava processors by Abolore, Bello, Nwanze-Olaosebikan, Olamide, Okoye, Benjamin, Madu, Tessy, Bouniol, Alexandre, Dufour, Dominique, Adinsi, Laurent, Ismail, Rabbi, Teeken, Béla

“…Root peeling and pulp toasting were the most labor demanding. Processor effects on results were minimal, indicating full mastery of the processing. …”
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Variability in Andean nuña common beans (Phaseolus vulgaris, Fabaceae) by Tohme, Joseph M., Toro Chica, Orlando, Vargas Daza, Jaime, Debouck, Daniel G.

“…Nuñas are a group of common bean (Phaseolus vulgaris, Fabaceae) varieties, whose grains are consumed after toasting in their original Andean habitats. Nowadays, these varieties are restricted to certain parts of the highlands of Peru and Bolivia. …”
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Impact of processing on the stability and bioaccessibility of Pro-Vitamin A Carotenoids in biofortified cassava roots (Manihot esculanta, Crantz) by Aragón Gallego, Ingrid J., Dufour, D.L., Escobar Salamanca, Andrés F., Calle, Fernando, Ferruzzi, Mario G.

“…Gari (G) flours were produced by toasting two of the fermented cultivars above at 150-160oC during 15-20 min. …”
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Pro-vitamin A Carotenoids Stability and Bioaccessibility From Elite Selection of Biofortified Cassava Roots (Manihot esculanta, Crantz) Processed to Traditional Flours and Porridge... by Aragón, Ingrid J., Ceballos, Hernán, Dufour, Dominique, Ferruzzi, Mario G.

“…Gari (G) flour was produced by toasting two fermented cassava genotypes. Bioaccessibility of pVAC was evaluated from finished products (porridges at 22% flour/water) via in vitro digestion. …”
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Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops. Focus on cassava in sub-Saharan Africa by Bouniol, A., Ceballos, H., Bello, A. A., Teeken, B., Olaosebikan, O., Owoade, D., Agbona, A ., Fotso Kuate, A., Madu, Tessy, Okoye, B., Ofoeze, M., Nwafor, S., Onyemauwa, N., Adinsi, L., Forsythe, L., Dufour, D.

“…Peeling, soaking/grinding/fermentation, dewatering, sieving, and toasting steps were evaluated on a wide range of new hybrids and traditional landraces. …”
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Cornflake production process: state diagram and water mobility characteristics by Farroni, Abel Eduardo, Buera, María del Pilar

“…Physical hardening occurred after toasting to create the typical expected crispy texture. …”
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Carotenoid and color changes in traditionally flaked and extruded products by Cueto, Mario Alberto, Farroni, Abel Eduardo, Schoenlechner, Regine, Schleining, Gerhard, Buera, Pilar

“…The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. …”
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Gari: mechanization to improve sales by Technical Centre for Agricultural and Rural Cooperation

“…Gari is the dry, toasted flour produced from cassava after laborious processing. …”
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Assessment of the potential industrial applications of commercial dried cassava products in Nigeria by Awoyale, W., Abass, A., Ndavi, M., Maziya-Dixon, Busie, Sulyok, M.

“…The functional and pasting properties of the samples were found to vary significantly (p < 0.05). Toasted cassava was found to have the highest water absorption capacity, at 467.42 %, and dried cassava the lowest, at 252.57 %. …”
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A methodological approach for the non-monetary valuation of ecosystem services in three communities of the Colombian Amazon by Durán H., Zulma, Arguello A., Heliodoro, Tapasco, Jeimar

“…The preparation of casabe (cassava flatbread) as a cultural service has an energy cost of 386 kcal, while preparing mambe (toasted pulverized coca leaves) has a much higher cost at 808 kcal.…”
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Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines by Fanzone, Martín Leandro, Catania, Anibal Alejandro, Assof, Mariela Vanesa, Jofre, Viviana Patricia, Prieto, Jorge Alejandro, Gil Quiroga, Daniela, Lacognata Sottano, Juan, Sari, Santiago Eduardo

“…This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. …”
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Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten by Binaghi, María Julieta, Ambrosi, Vanina A., López, Laura Beatriz

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Evaluación económica del remplazo de maíz y sorgo por arroz Paddy en dietas porcinas de levante-ceba by Meza Q., Jorge Hernán, López G., Arnobio, Portela C., Roberto

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Huella de Carbono de la cadena de maní de Argentina by Bongiovanni, Rodolfo, Tuninetti, Leticia, Garrido, Guillermo José

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Impacto del uso de frutos de algarrobo (Prosopis spp.) en reemplazo al grano de maíz en la recría de corderos en el Valle Central de Catamarca by Almaraz, Sabrina Cristina

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