Journal ArticleDOI
Kinetics of color changes of hazelnuts during roasting
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TLDR
In this paper, a generalized model for color changes during roasting of hazelnuts as a function of temperature and time was established, which can be satisfactorily described by a third-degree polynomial with an Arrhenius-type temperature dependence of the model coefficients.About:
This article is published in Journal of Food Engineering.The article was published on 2000-04-01. It has received 126 citations till now. The article focuses on the topics: Roasting.read more
Citations
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Colour Measurement and Analysis in Fresh and Processed Foods: A Review
TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.
Journal ArticleDOI
Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting
Talip Kahyaoglu,Sevim Kaya +1 more
TL;DR: In this paper, the effect of heating time and temperatures on the moisture content, color and texture of sesame seeds were investigated using exponential, kinetic and polynomial models, and the one-step nonlinear regression analysis was used to determine the temperature dependence of the model coefficients.
Journal ArticleDOI
Analysis of color development during roasting of hazelnuts using response surface methodology
TL;DR: In this article, the effect of roasting temperature and exposure time on color development of hazelnuts was analyzed using response surface methodology to find out the effects of process variables on the color development during roasting.
Journal ArticleDOI
Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation
TL;DR: In this article, the quality changes in chicken nuggets fried in different mixtures of hydrogenated and non-hydrogenated canola oils were studied, showing that an increase in frying time resulted in decreased product lightness (L*) whereas redness (a*) and yellowness (b*) increased.
Journal ArticleDOI
Effects of roasting on hazelnut lipids.
TL;DR: The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated and a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred.
References
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Journal ArticleDOI
The thin-layer drying characteristics of garlic slices
TL;DR: In this paper, thin-layer drying characteristics of garlic slices (2-4 mm) were investigated for a temperature range 50-90 °C, a relative humidity range 8-24%, and an airflow range 0.5-1 m/s.
Journal ArticleDOI
Nutritional and toxicological aspects of the Maillard browning reaction in foods.
John O'Brien,P A Morrissey +1 more
TL;DR: This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of research on the production of toxic and antinutritive compounds.
Journal ArticleDOI
Thermal kinetics of color changes in pea puree
Seonggyun Shin,Santi R. Bhowmik +1 more
TL;DR: In this paper, the color scale values (L, a, and b) from heat treated samples were analyzed to determine the kinetics of color change due to heat treatment, and the estimated colors were compared with experimentally determined color values under identical processing conditions.
Modeling of quality deterioration during food processing and storage
Israel Saguy,Marcus Karel +1 more
TL;DR: In this article, the analytical approach for calculating and predicting deterioration includes several functional relationships: temperature, concentration of reactants, water activity and moisture content, oxygen, and mixed-models effects.
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Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting
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Analysis of color development during roasting of hazelnuts using response surface methodology
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