Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Roasting is an important step in sesame (<i>Sesamum indicum</i> L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop...

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Bibliografische gegevens
Hoofdauteurs: Hossam S. El-Beltagi, Rabab W. Maraei, Abeer E. El-Ansary, Adel A. Rezk, Abdallah Tageldein Mansour, Amina A. Aly
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2022-07-01
Reeks:Foods
Onderwerpen:
fatty acid profiles
FTIR
physicochemical characteristics
roasting methods
<i>Sesamum indicum</i>
Online toegang:https://www.mdpi.com/2304-8158/11/15/2261

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https://www.mdpi.com/2304-8158/11/15/2261

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