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Fatty Acid Distribution and Its Effect on Oxygen Permeability in Laminated Edible Films

✍ Scribed by J.W. PARK; R.F. TESTIN; P.J. VERGANO; H.J. PARK; C.L. WELLER

Book ID
108821074
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
423 KB
Volume
61
Category
Article
ISSN
0022-1147

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## Abstract Sesame seeds were roasted at different temperatures (180–220 °C) using a domestic electric oven. The positional distribution of fatty acids in triacylglycerols (TAGs) and phosphatidylcholine (PC) isolated from total lipids in these seeds was investigated as well as the naturally occurri