✦ LIBER ✦

Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil

✍ Scribed by Gow-Chin Yen

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 403 KB
Volume: 50
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740500413

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of seed roasting temperature and

Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

✍ Yoshida, Hiromi; Takagi, Sachiko 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 263 KB 👁 2 views

The quality characteristics and composition of sesame oils prepared at di †erent roasting temperatures (160È250¡C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample : only minor increases (P \ 0É05) in characteristics, such as peroxide value, carb

Roasting influences on molecular species

Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum)

✍ Hiromi Yoshida; Yuki Hirakawa; Sachiko Takagi 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 173 KB 👁 1 views

Sesame seeds were roasted at different temperatures (180±220 °C) using a domestic electric oven. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from total lipids in the sesame seeds were analysed by a combination of argentation thin-layer chromatography (TLC) and

Roasting effects on fatty acid distribut

Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seeds

✍ Hiromi Yoshida; Sayaka Abe; Yuki Hirakawa; Sachiko Takagi 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB 👁 1 views

## 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