Effect of roasting condition on the antioxidative activity of the methanolic extract from defatted sesame meal

Journal of Food and Drug Analysis

Volumn 17, Issue 4, 2009, Pages

  Shyu, Yung Shin ^a   Hwang, Jean Yu ^b   Hwang, Lucy Sun ^c  

^a NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^b CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; LDL oxidation; Lignan glycoside; Sesame roasting

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; COPPER ION; GLYCOSIDE; LIGNAN DERIVATIVE; LOW DENSITY LIPOPROTEIN; METHANOL; PHENOL; SESAME SEED OIL; SESAMIN; SESAMINOL DIGLUCOSIDE; SESAMINOL TRIGLUCOSIDE; SESAMOLIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; GLYCATION; HEATING; HUMAN; OXIDATION; SESAME;

SESAMUM INDICUM;

EID: 70350724426     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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