Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum)

Journal of the Science of Food and Agriculture

Volumn 80, Issue 10, 2000, Pages 1495-1502

  Yoshida, Hiromi ^a   Hirakawa, Yuki ^a   Takagi, Sachiko ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

AgNO3 TLC; Domestic electric oven; Fatty acid distributions; Molecular species; Roasting temperature; Sesame seeds; Triacylglycerols

Indexed keywords

COOKING; DILINOLEOLEIN; DIOLEOLINOLEIN; LIPID ANALYSIS; PALMITOLEOLINOLEIN; ROASTING; TEMPERATURE; THIN LAYER CHROMATOGRAPHY; TRIACYLGLYCEROL; TRILINOLEIN;

SESAMUM INDICUM;

EID: 0033890191     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200008)80:10<1495::AID-JSFA671>3.0.CO;2-H     Document Type: Article

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