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Flaxseed oil is favored by consumers because of its high nutritional value. However, the effect of thermal processing on the quality of flaxseed oil remains to be clarified. The effects of dry-air roasting on the physicochemical properties (acid value, peroxide value, color), chemical composition (conjugated diene, conjugated triene, carotenoids, tocopherol, total phenolics, Maillard reaction products, fatty acid composition), oxidation stability index, DPPH, and ABTS of flaxseed oil were investigated. The results showed that with the increase of roasting degree, the color of flaxseed oil became darker, the acid value increased, the peroxide value and conjugated diene first increased and decreased, while carotenoids, total phenols, Maillard reaction products, conjugated trienes, oxidation stability index, DPPH, and ABTS increased during roasting. The content of α-linolenic acid decreased slightly in the roasting process. Moderate roasting significantly improved the quality of flaxseed oils. The results of this study would provide support for flaxseed and flaxseed oil processing. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The method of roasting coffee beans was invented by the Arabs of Yemen, who then spread the method to Egypt and Turkey, and finally worldwide. This paper provides a detailed understanding of coffee beans from a chemical perspective, including discussions on identification of two coffee bean varieties--Arabica and Robusta, the chemical process of coffee roasting, and the pore structure of coffee beans. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to achieve high-efficiency sulfur fixation in the roasting process of high-sulfur coal gangue, industrial waste boron mud was used as the sulfur fixation agent to conduct sulfur fixation experiments on coal gangue. In view of the deficiency of single factor test, the Box-Behnken response surface method was used to study the effects of sulfur fixation agent dosage, roasting temperature, roasting holding time, etc. on the sulfur fixation rate of coal gangue. The interaction between the factors was clarified. The research results show that when the mass ratio of magnesium in the sulfur-fixaing agent to the sulfur in the coal gangue is 9, with a roasting temperature of 620°C, and a roasting holding time of 100min, the sulfur-fixaing rate of the coal gangue reaches 89.35%.The most influential factor on sulfur fixation in coal gangue is the amount of sulfur fixation, followed by the roasting temperature, while the roasting holding time(within 2h)has little effect. There is a significant interaction between the roasting temperature and the amount of sulfur fixation. The optimized coal gangue sulfur fixation process can provide certain technical support for the resource utilization of high-sulfur coal gangue. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)