Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( <i>Sesamum indicum</i> L.) oil-Reference-Cited by-同舟云学术

Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( Sesamum indicum L.) oil

Published:2022-10-12 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sundar Shyam¹,Singh Balwinder²,Kaur Amritpal¹,Yadav Madhav P.³

Affiliation:

1. Department of Food Science and Technology Guru Nanak Dev University Amritsar India

2. P.G. Department of Botany Khalsa College Amritsar India

3. Eastern Regional Research Center Agricultural Research Service, United States Department of Agriculture Wyndmoor Pennsylvania USA

Funder

Science and Engineering Research Board

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17252

Reference47 articles.

1. Fatty acid composition, total phenolic contents and antioxidant activity of white and black sesame seed varieties from different localities of Ethiopia

2. Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

3. Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

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