Effects of “nine steaming nine sun-drying” on proximate composition, oil properties and volatile compounds of black sesame seeds
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of “nine steaming nine sun-drying” on proximate composition, oil properties and volatile compounds of black sesame seeds
Authors
Keywords
Black sesame seeds, Nine steaming nine sun-drying, Processing chemistry, SPME-GCMS, Principal component analysis
Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages 128577
Publisher
Elsevier BV
Online
2020-11-07
DOI
10.1016/j.foodchem.2020.128577
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Antioxidant properties of two novel lipophilic derivatives of hydroxytyrosol
- (2020) Tosin M. Olajide et al. FOOD CHEMISTRY
- Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella)
- (2020) Xue Yang et al. ULTRASONICS SONOCHEMISTRY
- Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting
- (2019) Ecem Berk et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties
- (2019) Seerat Bhinder et al. FOOD CHEMISTRY
- Plant beneficial rhizospheric microorganisms (PBRMs) mitigate deleterious effects of salinity in sesame (Sesamum indicum L.): Physio-biochemical properties, fatty acids composition and secondary metabolites content
- (2019) Raheleh Khademian et al. INDUSTRIAL CROPS AND PRODUCTS
- A new simple and fast approach to analyze chemical composition on white, red, and black ginseng
- (2019) Na Guo et al. INDUSTRIAL CROPS AND PRODUCTS
- Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
- (2019) Kanchan Suri et al. FOOD CHEMISTRY
- Greater Efficacy of Black Ginseng (CJ EnerG) over Red Ginseng against Lethal Influenza A Virus Infection
- (2019) Eun-Ha Kim et al. Nutrients
- A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
- (2019) Yanan Shi et al. MEAT SCIENCE
- Identification of aroma compounds in pea protein UHT beverages
- (2019) Mariana Trikusuma et al. FOOD CHEMISTRY
- Screening of the Antioxidant and Enzyme Inhibition Potentials of Portuguese Pimpinella anisum L. Seeds by GC-MS
- (2018) Vahid Farzaneh et al. Food Analytical Methods
- Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial-Scale Study Based on Oil Extraction Method
- (2018) Longkai Shi et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of roasting treatment on the chemical composition of sesame oil
- (2018) Junmin Ji et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel
- (2018) Yu Matsuo et al. FOOD CHEMISTRY
- Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method
- (2017) Dong Wang et al. FOOD CHEMISTRY
- Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
- (2017) Noël Tenyang et al. FOOD CHEMISTRY
- Novel edible oil sources: Microwave heating and chemical properties
- (2017) Seyed Mohammad Bagher Hashemi et al. FOOD RESEARCH INTERNATIONAL
- Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum , Bifurcaria bifurcata and Fucus vesiculosus . Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions
- (2017) Rubén Agregán et al. FOOD RESEARCH INTERNATIONAL
- Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil
- (2017) Aslı Yorulmaz et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The Contents of Lignans in Sesame Seeds and Commercial Sesame Oils of China
- (2017) Long-Kai Shi et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Investigation of the Effect of the Degree of Processing of Radix Rehmanniae Preparata (Shu Dihuang) on Shu Dihuangtan Carbonization Preparation Technology
- (2017) Xianglong Meng et al. MOLECULES
- Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel
- (2016) Jau-Tien Lin et al. FOOD CHEMISTRY
- Integrating targeted glycomics and untargeted metabolomics to investigate the processing chemistry of herbal medicines, a case study on Rehmanniae Radix
- (2016) Li Zhou et al. JOURNAL OF CHROMATOGRAPHY A
- Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments
- (2016) Mustafa Kiralan et al. Journal of Oleo Science
- Olive oil stability under deep-frying conditions
- (2010) Susana Casal et al. FOOD AND CHEMICAL TOXICOLOGY
- Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
- (2010) Sodeif Azadmard-Damirchi et al. FOOD CHEMISTRY
- Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds
- (2008) Tae-Shik Hahm et al. BIORESOURCE TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now