Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products...

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Detalles Bibliográficos
Autores principales: Ma, Gang, He, Shudong, Liu, Shuyun, Zhang, Zuoyong, Zhang, Tao, Wang, Lei, Ma, Youshui, Sun, Hanju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781902/
https://www.ncbi.nlm.nih.gov/pubmed/36557989
http://dx.doi.org/10.3390/molecules27248857

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781902/
https://www.ncbi.nlm.nih.gov/pubmed/36557989
http://dx.doi.org/10.3390/molecules27248857

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