Focal Interest
Focal Interest

Roasting

  1. Heat treatment changed B vitamin levels in goose breast meat
    Heat treatment impacts B vitamin retention differently in goose breast meat; skinless preparations show lower thermal losses while niacin coverage of daily requirements exceeds thiamine substantially.
  2. Thermal treatments changed black wheat flour properties and digestibility
    Study on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.