Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste

Author:

Yang Ming,Hou Lixia,Wang Bingkai,Sun Xiaomei,Jin Lei,Dong Yifan,Liu Huamin,Wang Xuede

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference30 articles.

1. Water content of roasted coffee: Impact on grinding behaviour, extraction, and aroma retention;Baggenstoss;European Food Research and Technology,2008

2. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions;Eichner;Journal of Agricultural and Food Chemistry,1972

3. Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs;European Commission;Official Journal of the European Union,2011

4. Effect of the roasting degree on flavor quality of large-leaf yellow tea;Guo;Food Chemistry,2021

5. Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures;Guo;Food Research International,2023

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