Zobrazeno 1 - 10
of 428
pro vyhledávání: '"Sesame seeds"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 59-67 (2024)
In order to investigate and solve the reality that sesame seeds were rich in calcium, but rarely used as calcium supplement food. In this study, two kinds of black and white sesame seeds were used as raw materials, which were processed in four ways:
Externí odkaz:
https://doaj.org/article/bb552bd608b64ba0b053c5009c346ca7
Autor:
Rattana Muangrat, Pimolpun Lertbuaban
Publikováno v:
Journal of Agriculture and Food Research, Vol 19, Iss , Pp 101583- (2025)
Roasting and vacuum microwave drying are essential pre-treatments for supercritical CO2 extraction of black sesame seeds, enhancing extractability, reducing moisture, and maintaining oil quality. This study compared these pre-treatments with untreate
Externí odkaz:
https://doaj.org/article/9fc3b94fe5c5417bb24ff444cbb25d58
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 18, Iss 1, Pp 614-625 (2024)
Sesame seed dregs or residue refers to the byproduct that is left after sesame seeds have been processed to extract oil and can used in a variety of ways. The residues were subjected to spontaneous fermentation for 7 days at room temperature (23-27°
Externí odkaz:
https://doaj.org/article/8baea2cd519b40dc95166060679faaff
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 41-55 (2024)
Developing countries, including Egypt, are suffering from serious nutritional problems among school-aged children and adolescents as they consume snacks and fast food, leading to serious health problems. Therefore, the production of affordable potato
Externí odkaz:
https://doaj.org/article/faebe4ebd20e4a68be8a577e74abae80
Autor:
sheraz karem
Publikováno v:
Al-Qadisiyah Journal For Agriculture Sciences, Vol 13, Iss 2, Pp 152-157 (2023)
In order to determine which sesame seed variety exhibited the optimal combination of geometrical features, this study compared three distinct varieties: one from sharzoor in Sulaymaniyah (S), another from Akre in Duhok (A), and a third from Mala Omar
Externí odkaz:
https://doaj.org/article/8b42e3dfbe874bdea78deb30ad8359fc
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3544-3555 (2023)
ABSTRACTWe aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Both control and sausage samples were subjected
Externí odkaz:
https://doaj.org/article/9d7320808d374201bf7d58efa8bf3d4d
Autor:
Sarafa Adeyemi Akeem, Balikis Oluwakemi Mustapha, Ridwan Opeyemi Ayinla, Oluwaseun Ajibola, Winnifred Oluwaseyi Johnson, Olaide Akinwunmi Akintayo
Publikováno v:
Discover Food, Vol 3, Iss 1, Pp 1-17 (2023)
Abstract Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In th
Externí odkaz:
https://doaj.org/article/8bf0b54eea2045a3ac3a0cb5653704ca
Publikováno v:
Food Bioengineering, Vol 2, Iss 2, Pp 175-183 (2023)
Abstract The water absorption characteristics of sesame varieties (GT‐3, GT‐4, GJT‐5, GT‐6, and TKG‐22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame se
Externí odkaz:
https://doaj.org/article/7bf67f3cc8db4b5c89192c47f95c2c41
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 2, Pp 71-81 (2023)
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated the relationship between the hot air roasting proces
Externí odkaz:
https://doaj.org/article/4bad78792ec34884b193857c3b6d02bf
Autor:
Sheraz Zuher Karem, safea Sabir Taha
Publikováno v:
Al-Qadisiyah Journal For Agriculture Sciences, Vol 12, Iss 2, Pp 41-48 (2022)
The aim of this investigation to determine the physical and chemical properties of three sesame seeds sample to see the differences between mixed and the sieved sesame seed and which one is better and which sesame seed has the best physical and chemi
Externí odkaz:
https://doaj.org/article/d6bfc841ca4c47f9be22497a10af266e