Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence-Reference-Cited by-同舟云学术

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Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence

Published:2015-03-20 Issue:5 Volume:92 Page:669-683
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Mureşan Vlad,Danthine Sabine,Bolboacă Sorana D.,Racolţa Emil,Muste Sevastiţa,Socaciu Carmen,Blecker Christophe

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2622-7

Reference68 articles.

1. Akbulut M, Saricoban C, Ozcan MM (2012) Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food Bioprocess Technol 5:1832–1839

2. Alpaslan M, Hayta M (2002) Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. J Food Eng 54:89–93

3. Arslan E, Yener ME, Esin A (2005) Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. J Food Eng 69:167–172

4. Razavi SMA, Habibi Najafi MB, Alaee Z (2007) The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocoll 21:198–202

5. Razavi SMA, Najafi MBH, Alaee Z (2008) Rheological characterization of low fat sesame paste blended with date syrup. Int J Food Prop 11:92–101

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4. An Evaluation of the Physicochemical Properties of Sesame Paste Produced by Ball Milling Compared against Conventional Colloid Milling;Journal of Oleo Science;2024

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