Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology-Reference-Cited by-同舟云学术

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Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology

Published:2021-08-17 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Malaviya Ritika¹,Pandey Anil¹,Yadav Neelam¹^ORCID

Affiliation:

1. Centre of Food Technology Science Faculty Campus University of Allahabad Allahabad India

Funder

University Grants Commission

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15850

Reference45 articles.

1. Determination of alkaloids and oxalates in some selected food samples in Nigeria;Adeniyi S. A.;African Journal of Biotechnology,2009

2. Phytase: Application in food industry;Afinah S.;International Food Research Journal,2010

3. Effect of soaking and thermal on the physicochemical and pasting properties of soybean flour;Agume A. S. N.;Foods,2017

4. Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China;Journal of Food Composition and Analysis;2024-06

2. Deoiled Sesame Seed Cake and Its Utilization as a Protein Source;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024

3. Defatted Sesame Seed Cake: Influence on the Physicochemical and Textural Characteristics of Mayonnaise;2022 E-Health and Bioengineering Conference (EHB);2022-11-17

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