The non-lipid components of sesame seeds were extracted, roasted at 0, 140, 160, 180, and
200° C, added to sesame oil, and finally made into paste. These different pastes were then …

The flaxseed-sesame paste (FSP) was prepared by mixing the heat-treated flaxseed and
sesame seeds in different proportions and grinding them in a colloid mill to obtain a FSP. In …

Plant-based butters from nuts and seeds have steadily increased in consumer popularity
due to their unique flavors and healthy nutritional properties. Oil content is a critical …

Cottonseed is a natural product of cotton (Gossypium spp.) crops. This work evaluated the
oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60° C …

In this study, sesame protein isolate modified with different emerging technologies, including
high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure …

Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for
maintaining its quality. This study investigated the storage quality of SP and potential aroma …

为生产出低脂健康, 风味更佳的复合芝麻酱, 以奇亚籽提取物, 浓缩红枣汁, 果葡糖浆,
食盐为配料, 通过单因素和正交试验优化产品原辅料配比, 以感官评分为评价指标 …

Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five
proportions were prepared and evaluated in terms of their physical properties and flavor …

The shelf life of a spread product is a critical factor in its formulation, production, and
marketing. Consumers expect sesame spread products retain a fresh appearance, odor, and …

This study aimed to prevent or minimize the oil phase separation that occurs during storage
(0‐90 days) of sesame paste at room temperature. In order to determine the changes during …