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Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more eas...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9594108/ https://www.ncbi.nlm.nih.gov/pubmed/36304205 http://dx.doi.org/10.1016/j.fochx.2022.100483 |