Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and...

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Detalles Bibliográficos
Autores principales: El-Beltagi, Hossam S., Maraei, Rabab W., El-Ansary, Abeer E., Rezk, Adel A., Mansour, Abdallah Tageldein, Aly, Amina A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368678/
https://www.ncbi.nlm.nih.gov/pubmed/35954028
http://dx.doi.org/10.3390/foods11152261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368678/
https://www.ncbi.nlm.nih.gov/pubmed/35954028
http://dx.doi.org/10.3390/foods11152261

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