An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
N. U. Sruthi, Yashaswini Premjit, R. Pandiselvam, Anjineyulu Kothakota, S. V. Ramesh
Topics & Concepts
RoastingPalatabilityFood productsBiochemical engineeringProcess engineeringFood scienceFood industryFood qualityEnvironmental scienceComputer scienceChemistryEngineeringPhysical chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes