Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers
Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans
Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were artificially contaminated with Aspergillus ochraceus. The beans were roasted to three levels (light, medium and dark) and ground into three types (fine, medium and coarse) after an incubation period.
Moisture Removal Characteristics of Thin Layer Rough Rice Under Sequenced Infrared Radiation Heating and Cooling
Feasibility of Simultaneous Rough Rice Drying and Disinfestations by Infrared Radiation Heating and Rice Milling Quality
Cinética de secado de tiras de cladodios de Nopal (Opuntia ficus indica) en un secador convectivo de flujo transversal
A considerable portion of grains is lost after harvest because of poor handling and poor storage practices that expose the stored grains to insect pests and diseases.
Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans