Analysis of color development during roasting of hazelnuts using response surface methodology

No abstract is available for this paper.

• Publication year

  2000

• Venue

  Journal of Food Engineering

• Publication date

  2000-07-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/S0260-8774(00)00036-4
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Kinetics of color changes of hazelnuts during roasting

  2000cited by this paper
• Modelling of Maillard reaction during the drying of a model matrix

  1998cited by this paper
• Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)

  1998cited by this paper
• HAZELNUT KERNEL QUALITY AS AFFECTED BY ROASTING TEMPERATURES AND DURATION

  1997cited by this paper
• Kinetics on colour changes in rice due to parboiling

  1996cited by this paper
• Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology

  1996cited by this paper
• Kinetics of non-enzymatic browning in onion slices during isothermal heating

  1995cited by this paper
• Four-factor response surface optimization of the enzymatic modification of triolein to structured lipids

  1995cited by this paper
• Modelling the browning kinetics of garlic

  1994cited by this paper
• Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures

  1992cited by this paper
• EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD

  1991cited by this paper
• A response surface methodology approach to optimize potato dehydration process.

  1990cited by this paper
• Continuous fluidized-bed roasting

  1990cited by this paper
• A Relationship Between Colour Development and Moisture Content During Roasting of Peanuts

  1989cited by this paper
• Nutritional and toxicological aspects of the Maillard browning reaction in foods.

  1989cited by this paper
• Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition

  1983cited by this paper
• RESPONSE SURFACE EXPERIMENTATION1

  1982cited by this paper
• INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS

  1980cited by this paper
• Modeling of quality deterioration during food processing and storage

  1980cited by this paper
• EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM

  1976cited by this paper

• Modeling and optimization of energy efficiency and product quality in staple food roasting using machine learning: A case study on cassava processing

  2025cites this paper
• Compositional Analysis and Sustainable Valorization of the Calabrian Hazelnut cv. ‘Tonda Calabrese’ and Its Processing Derivatives

  2025cites this paper
• Development of seasoning powder from foam-mat dried Artemia franciscana biomass

  2024cites this paper
• Karakteristik Teh Jelai (Coix Lacryma-Jobi.L) dengan Perlakuan Waktu dan Suhu Roasting yang Berbeda

  2024cites this paper
• Assessment of Physical and Sensory Attributes of Date-Based Energy Drink Treated with Ultrasonication: Modelling Changes during Storage and Predicting Shelf Life

  2023cites this paper
• Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination

  2023cites this paper
• Effect of soaking conditions on physico-chemical characteristics of Indian walnuts

  2023cites this paper
• Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea

  2023cites this paper
• Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting

  2023influential citation
• Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds

  2023cites this paper
• Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost

  2023cites this paper
• Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

  2022cites this paper
• Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review.

  2022cites this paper
• IMPACT OF ROASTING PROCESS ON THE QUALITY OF FLAXSEEDS

  2022cites this paper
• Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

  2022cites this paper
• Roasted Olive Stones Powder: Promising Alternative of non-Caffeinated Coffee

  2021cites this paper
• Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin

  2021cites this paper
• Infrared Heating in Drying Operations

  2021cites this paper
• Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

  2021cites this paper
• Interaction of oxygen and moisture content on ‘Barton’ and ‘Jackson’ pecan storage

  2021cites this paper
• Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

  2021cites this paper
• Effect of Processing on Selected Nutrient Profile of Seeds used for Inclusion in Energy Bars of Sports Person

  2020cites this paper
• Optimization of Process Parameters for Soaked Soybean Splits Roasting using Response Surface Methodology

  2020cites this paper
• Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions.

  2020cites this paper
• Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods

  2020influential citation
• Influence of Baking Conditions on Bread Characteristics and Acrylamide Concentration

  2020cites this paper
• Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

  2020cites this paper
• Optimization of Roasting Conditions for Preservation of Nutritional Quality of Terminalia catappa Almonds by Response Surface Methodology

  2020cites this paper
• Infrared heating in food processing: An overview

  2020cites this paper
• Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder

  2020cites this paper
• Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times

  2020cites this paper
• Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame.

  2020cites this paper
• Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet).

  2020cites this paper
• Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.

  2019cites this paper
• Nutritional value, Anti-nutrient Level and Effect of Processing on Hyptis spicigera Lamiaceae seed (Black beniseed) as Human Food

  2019influential citation
• Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method

  2019cites this paper
• Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

  2019cites this paper
• Determination of Optimal Roasting Conditions for the Production of Gabou

  2019cites this paper
• The kinetics of colour degradation, chlorophylls and xanthophylls loss in pistachio nuts during roasting process

  2019cites this paper
• Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

  2019cites this paper
• Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

  2019influential citation
• Effect of Roasting Temperature on Safflower Seeds and Oil

  2018cites this paper
• Setting a Protocol for Hazelnut Roasting using Sensory and Colorimetric Analysis: Influence of the Roasting Temperature on the Quality of Tonda Gentile delle Langhe Cv. Hazelnut

  2018cites this paper
• Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils

  2018cites this paper
• Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

  2018cites this paper
• Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads.

  2018cites this paper
• Role of mid- and far-infrared for improving dehydration efficiency in beef jerky drying

  2018cites this paper
• Optimization of Processing Variables for Pistachio Paste Production

  2018cites this paper
• Effects of solar‐ and oven‐drying on physicochemical and antioxidant characteristics of hihatsumodoki (Piper retrofractum Vahl) fruit

  2018cites this paper
• Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.

  2017cites this paper
• Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum).

  2017cites this paper
• Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology

  2017cites this paper
• COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER

  2017cites this paper
• INTERNAL AND EXTERNAL COLOR DEVELOPMENT KINETICS DURING MICROWAVE ASSISTED FLUIDIZED BED DRYING OF HAZELNUT

  2017influential citation
• Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil

  2017cites this paper
• Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)

  2017cites this paper
• The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content

  2017cites this paper
• Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster

  2017cites this paper
• Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics

  2017cites this paper
• Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans

  2017cites this paper
• Investigation Of Chemical Reactions In Hazelnut Induced By Roasting

  2017cites this paper
• Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product

  2017cites this paper
• Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes

  2017cites this paper
• Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer

  2017cites this paper
• Quality characteristics of coffee beverage processed by ultrasound-assisted extraction

  2016cites this paper
• Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage

  2016cites this paper
• Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation

  2016cites this paper
• A roasting study for the tropical nut Canarium indicum (Burseraceae)

  2016cites this paper
• Influence of Roasting Temperature of Barley on the Powder Characteristics and Preparation of Tea

  2016cites this paper
• Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology

  2015cites this paper
• Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes

  2015cites this paper
• Infrared heating of foods and its combination with electron beam processing

  2015cites this paper
• Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)

  2015cites this paper
• Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach.

  2015cites this paper
• Nutritional, functional and rheological properties of processed sorghum and ragi grains

  2015cites this paper
• Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative

  2015cites this paper
• UNCONVENTIONAL ANTIMICROBIAL TREATMENTS FOR FOOD SAFETY AND PRESERVATION

  2015cites this paper
• Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

  2015cites this paper
• Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

  2015cites this paper
• Factors Affecting Production, Sensory Properties and Oxidative Stability of Nut Butters and Nut Spreads-A Review

  2015cites this paper
• Optimization studies on microwave assisted extraction of dragon fruit (Hylocereus polyrhizus) peel pectin using response surface methodology.

  2015cites this paper
• Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities

  2014cites this paper
• Changes in color parameters of corn kernels during roasting

  2014cites this paper
• Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans

  2014cites this paper
• Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

  2014cites this paper
• Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting

  2014cites this paper
• Effect of roasting on rheological and functional properties of sorghum flour

  2014influential citation
• Effect of Roasting Process on Moisture Content and Colour of Polish Inshell Hazelnuts

  2014cites this paper
• Effect of roasting parameters on soy‐butter product quality

  2013cites this paper
• Factors Affecting the Color of Roasted Cocoa Bean

  2013influential citation
• Colour optimisation of ground pistachio during roasting

  2013cites this paper
• Shelf-life of infrared dry-roasted almonds.

  2013cites this paper
• Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

  2013cites this paper
• Evaluation and Design of a Steam Cooking Process for Ga-Kenkey Production

  2013cites this paper
• Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.

  2013cites this paper
• Oxidative rancidity in nuts

  2013cites this paper
• Effect of different processing techniques on Indonesian Roselle (Hibiscus radiates) seed constituents

  2013cites this paper
• Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

  2013cites this paper
• Wpływ procesu prażenia na zmianę zawartości wody oraz barwy orzechów laskowych

  2013cites this paper
• Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds

  2012cites this paper