An Evaluation of the Physicochemical Properties of Sesame Paste Produced by Ball Milling Compared against Conventional Colloid Milling
Author:
Affiliation:
1. College of Food Science and Technology, Henan University of Technology
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/5/73_ess23178/_pdf
Reference48 articles.
1. 1) Ma, X.; Wang, Z.; Zheng, C.; Liu, C.S. A comprehensive review of bioactive compounds and processing technology of sesame seed. Oil Crop Sci. 7, 88-94 (2022). doi: 10.1016/j.ocsci.2022.05.003
2. 2) Myint, D.; Gilani, S.A.; Kawase, M.; Watanabe, K.N. Sustainable sesame (Sesamum indicum L.) production through improved technology: An overview of production, challenges, and opportunities in Myanmar. Sustainability 12, 3515 (2020). doi: 10.3390/su 12093515
3. 3) Al-Mahasneh, M.; Rababah, T.; Alu’Datt, M. Effect of palm oil (PO) and distilled mono-glyceride (DMG) on oil separation and rheological properties of sesame paste. J. Food Process. Preserv. 41, e12896 (2017). doi: 10.1111/jfpp.12896
4. 4) Reshma, M.V.; Balachandran, C.; Arumughan, C.; Sunderasan, A.; Sukumaran, D. et al. Extraction, separation and characterisation of sesame oil lignan for nutraceutical applications. Food Chem. 120, 1041-1046 (2010). doi: 10.1016/j.foodchem.2009.11.047
5. 5) Namiki, M. Nutraceutical functions of sesame: A review. Crit. Rev. Food Sci. Nutr. 47, 651-673 (2007). doi: 10.1080/10408390600919114
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