Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
Isam A. Mohamed Ahmed, Nurhan Uslu, Mehmet Musa Özcan, Fahad Al Juhaimi, Kashif Ghafoor, Elfadıl E. Babiker, Magdi A. Osman, Hesham A. S. Alqah
Topics & Concepts
RoastingPeroxide valueFood scienceSesame oilSesame seedChemistryAcid valueMoistureAntioxidantTocopherolPolyunsaturated fatty acidRaw materialSesamumFatty acidHorticultureBiologyVitamin EBiochemistryOrganic chemistryPhysical chemistrySesame and Sesamin ResearchEdible Oils Quality and AnalysisPhytoestrogen effects and research