Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated the relationship between the hot air roasting process (at 120, 150, and 180 °C for 10, 20, and 30 min)...
Main Authors: | Shudong He, Tiange Pan, Zuoyong Zhang, Yanni Wu, Hanju Sun, Youshui Ma, Yi Zhang |
---|---|
Format: | Article |
Language: | English |
Published: |
KeAi Communications Co., Ltd.
2023-06-01
|
Series: | Grain & Oil Science and Technology |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259823000080 |
Similar Items
-
Exploitation of hybrid vigour in sesame (Sesamum indicum L.)
by: A. Vishnuvardhan Reddy, K. Parimala and P.V.R. Rao
Published: (2015-03-01) -
Heterosis for seed yield and its components in sesame (Sesamum indicum L.)
by: Vavdiya, P. A., Dobariya, K. L., Babariya, C. A. and Sapovadiya, M. V
Published: (2013-09-01) -
Genetic diversity analysis in sesame (Sesamum indicum L.)
by: K. Mukhthambica1*, R. Bisen1 and K.T. Ramya2
Published: (2023-03-01) -
Studies on combining ability studies in sesame (Sesamum indicum L.)
by: Bharathi Kumar K, et al.
Published: (2009-12-01) -
Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
by: Gang Ma, et al.
Published: (2022-12-01)