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Effect of Using Different Containers During Fermentation on Microbial and Nutritional Quality of Sesame Seed
Fermentation Different Containers
2016/6/2
An investigation was carried out to study the microbial evaluation and proximate composition and nutritional constituents of fermented sesame seed (Sesamum inducum) under different condition. Sesame s...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)
Sesame Seeds Bambara Groundnuts
2016/6/1
In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara ...
芝麻分离蛋白对牛乳微观形态及干酪DSC特性的影响（Effects of Sesame Protein Isolate on DSC of Curd and Microstructural Properties of Cheese Milk）
干酪 芝麻分离蛋白 差示扫描量热法
2010/12/28
为研究芝麻分离蛋白对干酪体系的修饰作用，对芝麻分离蛋白部分替代乳蛋白对干酪用乳微观结构和凝块热力学特性的影响进行分析。以芝麻蛋白占混合乳中总蛋白含量的0、4%、8%和12%制作4种干酪进行分析研究。结果表明，芝麻分离蛋白添加后引起乳脂分散，乳脂肪球变小，表现出芝麻蛋白的乳化均质作用。DSC分析显示其凝块热力学特性受芝麻分离蛋白浓度影响显著，凝块出现新的热吸收峰，且峰值温度发生变化。同时结合已有报道...
Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
Enzymatic Hydrolysis Defatted Sesame Flour
2016/5/31
Sesame Protein Hydrolysate (SPH) was prepared from defatted sesame (Sesamum indicum L.) flour (DSF) after screening with different proteases. The proteases under different conditions showed varied eff...
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
sesame-flavored dressing solid-phase microextraction (SPME) sensory analysis
2009/5/31
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Moisture Sorption Isotherms of Sesame Flour at Several Temperatures
sesame flour sorption isotherm modelling
2009/3/5
Moisture equilibrium data (adsorption and desorption) of sesame flour were determined using the static gravimetric method of saturated salt solutions at three temperatures, 10, 25 and 40 °C. The range...
Chemical Composition on the Seeds and Oil of Sesame (Sesamum indicum L.) Grown in Congo-Brazzaville
Sesamum indicum L oil yield physicochemical properties
2010/9/30
Proximate composition and physicochemical analyses were carried out on the seed and Sesame oil
(Sesamum indicum L.). The results showed that the seed contained 5.7% moisture, 20% crude protein, 3.7% ...
Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil
aroma compounds volatiles headspace gas analysis
2010/11/23
Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good repr...