4.7 Article

Steam explosion modification on phytate, protein, and lignan in sesame cake

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake

Kai Yang et al.

Summary: This study investigated the effects of ultrasonic pre-treatment on the physicochemical properties of proteins extracted from cold-pressed sesame cake. The results showed that ultrasonic pre-treatment increased the extraction yield of protein significantly, while slightly affecting the solubility and foaming capacity of the protein. Additionally, analysis showed that ultrasonic pre-treatment could alter the molecular structure and thermal stability of the protein.

FOOD RESEARCH INTERNATIONAL (2021)

Article Chemistry, Applied

Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products

Yi Shen et al.

Summary: Plant derived proteins are widely used to produce Maillard reaction products for functional food products. Addition of cysteine, methionine, and thiamine enhances antioxidant activity and flavor intensity of MRPs derived from sesame seed meal. These MRPs contain higher sulfur compounds and free amino acids, resulting in stronger meat flavor and improved flavor characteristics and physicochemical properties.

FOOD CHEMISTRY (2021)

Article Agricultural Engineering

Comparative investigation on metabolites and biological activities of Paeonia ostii stamens from different geographical regions of China

Zhang-Zhen Bai et al.

Summary: This study systematically characterized the bioactive constituents and activities of Paeonia ostii stamens from different regions in China, identifying potential pharmaceutical uses for the bioactive compounds found in the extracts.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Chemistry, Applied

Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations

Isam A. Mohamed Ahmed et al.

Summary: Conventional oven roasting at different temperatures and times had significant impacts on the physicochemical properties and bioactive components of sesame seeds and oil, affecting various parameters differently. Growing locations and roasting conditions also played a role in influencing the quality attributes of seeds.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products

Ehsan Feizollahi et al.

Summary: Phytic acid, a primary phosphorus reserve in cereals and legumes, is considered an anti-nutritional factor due to its ability to bind minerals, proteins, and starch, limiting their bioavailability. However, it also offers health benefits such as reducing cancer risk and supporting heart health. Various processing techniques can be used to reduce phytic acid levels in foods, mitigating its anti-nutritional effects and creating potential for novel applications.

FOOD RESEARCH INTERNATIONAL (2021)

Article Chemistry, Physical

Recovery of water-soluble bioactive components from defatted sesame meal using carbon dioxide assisted hydrothermal process

Mulugeta G. Aregay et al.

Summary: The study found that hydrothermal processes with and without added CO2 were effective in recovering bioactive compounds from defatted sesame meal, increasing the total phenol and total flavonoid contents. The addition of CO2 enabled a better recovery of bioactive compounds with improved antioxidant activities. Additionally, the hydrothermal extracts showed promising anticancer activity with minimal effects on normal cells.

JOURNAL OF SUPERCRITICAL FLUIDS (2021)

Article Food Science & Technology

Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins

Zhenzhen Ge et al.

Summary: Dynamic high-pressure microfluidization can increase the alpha-helix to beta-sheet ratio of Eucommia ulmoides seed meal proteins, enhance bioavailability, significantly reduce particle size and zeta potential, improve solubility, enhance water holding capacity and fat absorption capability, and enhance emulsifying capability, showing promising potential for modifying the functional characteristics of the proteins.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Biochemistry & Molecular Biology

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

Mebeaselassie Andargie et al.

Summary: This article reviews the characteristics and transformation pathways of lignans in sesame, including their biosynthesis processes and effects in plants. Studies have found lignans to be beneficial for health, with properties that promote health and enhance the efficacy of insecticides, but the specific biological functions in plants still need further research.

MOLECULES (2021)

Article Agricultural Engineering

Improved method to obtain essential oil, asarinin and sesamin from Asarum heterotropoides var. mandshuricum using microwave-assisted steam distillation followed by solvent extraction and antifungal activity of essential oil against Fusarium spp

Yao Xiao et al.

Summary: An efficient microwave-assisted steam distillation and solvent extraction method was established to isolate essential oil, asarinin, and sesamin from the roots and rhizomes of Asarum heterotropoides var. mandshuricum. By optimizing process parameters, satisfactory yields were achieved, demonstrating advantages over traditional methods.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Environmental Sciences

Neuroprotective effect of sesamol against aluminum nanoparticle-induced toxicity in rats

Shimaa M. Abou-Zeid et al.

Summary: This study demonstrated the protective effects of sesamol against neurotoxicity induced by alumina nanoparticles (ALNPs), showing antioxidant, anti-inflammatory, and anti-apoptotic properties.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)

Article Agricultural Engineering

Variability for oil, protein, lignan, tocopherol, and fatty acid concentrations in eight sesame (Sesamum indicum L.) genotypes

J. Bradley Morris et al.

Summary: This study evaluated seed quality of 8 different sesame genotypes, observing significant impacts of different growing years and genotypes on parameters such as oil and protein concentrations.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Agriculture, Multidisciplinary

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

Ecem Berk et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Agriculture, Dairy & Animal Science

Soaking in lactic acid lowers the phytate-phosphorus content and increases the resistant starch in wheat and corn grains

J. C. Voetterl et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2019)

Article Agricultural Engineering

Steam explosion process for the selective extraction of hemicelluloses polymers from spruce sawdust

Morad Chadni et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Article Biochemistry & Molecular Biology

Sesamol Inhibited Ultraviolet Radiation-Induced Hyperpigmentation and Damage in C57BL/6 Mouse Skin

Ya-Jhen You et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

UHPLC-ESI-QTOF-MS screening of lignans and other phenolics in dry seeds for human consumption

Silvia Ghisoni et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Tropical Medicine

Inhibition of two stages of melanin synthesis by sesamol, sesamin and sesamolin

Montra Srisayam et al.

ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE (2017)

Article Food Science & Technology

Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosion

Shuangshuang Ni et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Chemistry, Applied

Preparation of Sesaminol from Sesaminol Triglucoside by β-Glucosidase and Cellulase Hydrolysis

Zhen Peng et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)

Article Food Science & Technology

Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran

Jia Guo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Chemistry, Applied

Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil

Abdul Azis Ariffin et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion

Yanpeng Zhang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

Oliver Buddrick et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Engineering, Chemical

Optimization of phenolics extraction from sesame seed cake

Julia Ribeiro Sarkis et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2014)

Article Chemistry, Applied

Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye

Eva Gerstenmeyer et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Sesame protein isolate: Fractionation, secondary structure and functional properties

Allaoua Achouri et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Biochemistry & Molecular Biology

Sesaminol Glucosides Protect β-Amyloid Induced Apoptotic Cell Death by Regulating Redox System in SK-N-SH Cells

Min Young Um et al.

NEUROCHEMICAL RESEARCH (2012)

Article Chemistry, Applied

Detoxification of Rapeseed Meals by Steam Explosion

Xuhui Gu et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)

Review Chemistry, Applied

Dietary roles of phytate and phytase in human nutrition: A review

Vikas Kumar et al.

FOOD CHEMISTRY (2010)

Review Agricultural Engineering

Oil cakes and their biotechnological applications - A review

Sumitra Ramachandran et al.

BIORESOURCE TECHNOLOGY (2007)

Article Chemistry, Applied

Antioxidant activity of sesame cake extract

KP Suja et al.

FOOD CHEMISTRY (2005)

Review Food Science & Technology

Fluorescence from the Maillard reaction and its potential applications in food science

SB Matiacevich et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)

Article Agriculture, Dairy & Animal Science

Effects of feeding different levels of sesame oil cake on performance and digestibility of Awassi lambs

JMA Omar

SMALL RUMINANT RESEARCH (2002)

Article Agricultural Engineering

Steam-explosion of olive stones:: hemicellulose solubilization and enhancement of enzymatic hydrolysis of cellulose

J Fernández-Bolaños et al.

BIORESOURCE TECHNOLOGY (2001)