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CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
Seasame oil is the most stable vegetable oil against oxidation. It has been revealed that the oxidative stability of seasame oil is due to the lignans such as sesamole, sesamilinol, pynoresional, sesaminol, etc., contained in it. Sesamol is obtained by the hydroxylation of sesamolin. The reaction is...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Medknow Publications & Media Pvt Ltd
1992
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3336598/ https://www.ncbi.nlm.nih.gov/pubmed/22556579 |