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- Title
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts.
- Authors
Jeong, S.-M.; Kim, S.-Y.; Kim, D.-R.; Nam, K.C.; Ahn, D.U.; Lee, S.-C.
- Abstract
The article presents a study which examined how the antioxidant activity of defatted sesame meal extracts is affected by seed roasting conditions. The study was conducted where the researchers identified the relationship between a certain temperature and time of sesame seed and the antioxidant activities of defatted sesame meal extract. The researchers concluded that sesame seeds need to be roasted at 200 degrees Celsius for 60 minutes in order to achieve the highest antioxidant activity.
- Subjects
ANTIOXIDANTS; SESAME; ROASTING (Cooking); TEMPERATURE; FOOD science
- Publication
Journal of Food Science (Wiley-Blackwell), 2004, Vol 69, Issue 5, pC377
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2004.tb10701.x