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...

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Detalles Bibliográficos
Autores principales: Guo, Qing, Xu, Shuai, Liu, Hua-Min, Liu, Ming-Wei, Wang, Chen-Xu, Qin, Zhao, Wang, Xue-De
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
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

Internet

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

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