Structural changes of cellulosic polysaccharides in sesame kernels during roasting-Reference-Cited by-同舟云学术

Structural changes of cellulosic polysaccharides in sesame kernels during roasting

Published:2022-11-25 Issue:1 Volume:58 Page:238-248
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Liu Xiao‐Yan¹²,Zhao Xiao‐Juan¹²,Qin Jing‐Wen¹,Qin Zhao¹²^ORCID,Liu Hua‐Min¹²^ORCID,Ma Yu‐Xiang¹²,Wang Xue‐De¹²

Affiliation:

1. College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China

2. Institute of Special Oilseed Processing and Technology, Henan University of Technology Zhengzhou 450001 China

Funder

Henan Provincial Science and Technology Research Project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16209

Reference45 articles.

1. Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations

2. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries;Ahmed I.A.M.;Journal of Food Processing and Preservation,2020

3. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations

4. Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

5. Development and characterization of a hydrophobic treatment for jute fibres based on zinc oxide nanoparticles and a fatty acid