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Full-Text Articles in Food Processing
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Ahmad Shakerardekani
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of
hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour
attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated
using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all
the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described
the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness
and colour attributes (‘L’ …
Obesity: The Bioethics We Need Now, Or What We Owe To Each Other, Lee T. Nutini
Obesity: The Bioethics We Need Now, Or What We Owe To Each Other, Lee T. Nutini
Lee T Nutini
This is an essay written to address the philosophical and food industrial practices underlying the current obesity epidemic in the United States. It appears in its modified lecture format, given at Yale University in 2009. As such, citations are not included. For any question about a specific citation, please contact the author directly.
Optimizing Of The Process Of Pistachio Butter Production, Ahmad Shakerardekani
Optimizing Of The Process Of Pistachio Butter Production, Ahmad Shakerardekani
Ahmad Shakerardekani
No abstract provided.