Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Wen-Ting Yin"'
Autor:
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101203- (2024)
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls
Externí odkaz:
https://doaj.org/article/6b8b365fc12047c2a8c0303101a7fa48
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101087- (2024)
This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0–9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE cause
Externí odkaz:
https://doaj.org/article/003f9178ede44672a8f9bd0e5b1ee630
Autor:
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101045- (2023)
The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated. Microwaves (900 W, 6–10 min) created more seed porosity and cell destruction and facilit
Externí odkaz:
https://doaj.org/article/d6a78eb4154c42fa8d7f77430d9bfad9
Autor:
Wen‐ting Yin, Washington Maradza, Yi‐fan Xu, Xue‐ting Ma, Rui Shi, Ren‐yong Zhao, Xue‐de Wang
Publikováno v:
International Journal of Food Science & Technology. 57:2968-2979
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a50d08600f4a6713cc879452b4ee978e
https://doi.org/10.1111/ijfs.15615
https://doi.org/10.1111/ijfs.15615
Publikováno v:
Journal of Food Science. 87:699-713
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe0524625ecfe675a23f541224605a1a
https://doi.org/10.1111/1750-3841.16044
https://doi.org/10.1111/1750-3841.16044
Autor:
Renyong Zhao, Xue-ting Ma, Xi Yang, Rui Shi, Xue-De Wang, Aliu Lu, Wen-ting Yin, Maradza Washington
Publikováno v:
Grain & Oil Science and Technology, Vol 3, Iss 2, Pp 39-48 (2020)
This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking. Using a check-all-that-apply (CATA) question and a hedonic scale, 150 consumers evaluated the accepta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcbfec48df40f27aedd61202a6dfd202
https://doi.org/10.1016/j.gaost.2020.04.001
https://doi.org/10.1016/j.gaost.2020.04.001
Publikováno v:
LWT. 170:114077
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b26dbbb36f0f636bb7742c44a980a7dd
https://doi.org/10.1016/j.lwt.2022.114077
https://doi.org/10.1016/j.lwt.2022.114077
Publikováno v:
Food research international (Ottawa, Ont.). 150
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68c91f28e31ae9bb5ff7139bd16bd9c0
https://pubmed.ncbi.nlm.nih.gov/34865809
https://pubmed.ncbi.nlm.nih.gov/34865809