Malt and its derivative products are of particular concern and beer represents (along with fried bacon and tobacco) the major source of ingested nitrosamines in humans. Historically, malt was roasted over open fires and the nitrogen oxide gases in the smoke would react with amines in the malt to form nitrosamines. Modern malt production uses indirect fire roasting and the levels of nitrosamines...

Background: Candlenut is one of the vegetable oil-producing plants as a source biodiesel raw materials. One innovations to increase production and quality candlenut oil by treating kernels before roasting. Kernel condition (whole or fine powder) roasting temperature affects production. This study aims determine kernel at various temperatures on production, yield oil. Methods: Using one-factor c...

This study focuses on the detectable metabolome of high-quality raw hazelnuts (Corylus avellana L.) and its changes after dry-roasting. Informative fingerprinting was obtained by comprehensive two-dimensional gas chromatography with fast-scanning quadrupole mass spectrometry (GC×GC-qMS) combined dedicated data processing. In particular, untargeted targeted (UT) fingerprinting, based pattern rec...