Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L.
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Summary
Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products, which can be used industrially to obtain roasted oil with greater oxidative stability.
- Type
- article
- Published
- 2009-05-01
- Cited by
- 46
- References
- 28
- OpenAlex
- https://openalex.org/W1977788133
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:38982135
Keywords
Sesamol, Roasting, Sesamum, Sesamin, Chemistry
References
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- The chemistry and physiological functions of sesame
- Applications and advances in far-infrared heating in Japan
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- Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
- Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration
- Participation of sesamol in stability of sesame oil
- Endogenous antioxidants and stability of sesame oil as affected by processing and storage
- Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour
- Physicochemical properties of peanut flour as affected by proteolysis.
- Isolation and characterization of .alpha.-globulin of sesame seed (Sesamum indicum L.)
Cited by
- Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal.
- Recent Trends and Developments in Infrared Heating in Food Processing
- Protective Effects of Sesaminol on BEAS-2B Cells Impaired by Cigarette Smoke Extract
- Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye.
- A novel conversion of sesamolin to sesaminol by acidic cation exchange resin
- Dietary lignans: physiology and potential for cardiovascular disease risk reduction
- Novel hybridized infrared-hot air method for roasting of peanut kernels
- In vivo modulation of LPS induced leukotrienes generation and oxidative stress by sesame lignans.
- Using short-wave infrared radiation to improve aqueous enzymatic extraction of peanut oil: Evaluation of peanut cotyledon microstructure and oil quality†
- Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology
- Current Perspectives on Non-conventional Heating Ovens for Baking Process—a Review
- Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method
- Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties.
- A Review on Applications of Infrared Heating for Food Processing in Comparison to Other Industries
- Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries
- Application of Infrared Heating for Roasting Nuts
- Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations.
- Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils
- The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds
- Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils.
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