Effect of Processing and Storage on the Quality of Tehina

This book offers the following benefits about sesame seeds and Tehina: It provides an introduction about sesame seeds and Tehina; It explains how we manufacture Tehina from sesame seeds; It accurately identifies physio-chemical characteristics of sesame seeds and Tehina (chemical composition, mineral analysis, fatty acid composition, quality characteristics ..etc); It shows the healthful benefits of phenolic compounds, antioxidants and anthocyanin It elaborates effect of sesame seeds processing and Tehina storage time and temperature on phenolic compounds, antioxidants and anthocyanin levels.

Autorentext
Aladdin A. Odeh was born in Jordan. He received the B.Sc. and the M.S. degree in food science and technology from Jordan University of Science and Technology, Irbid, Jordan, in 2009 and 2011.

Klappentext

This book offers the following benefits about sesame seeds and Tehina: It provides an introduction about sesame seeds and Tehina; It explains how we manufacture Tehina from sesame seeds; It accurately identifies physio-chemical characteristics of sesame seeds and Tehina (chemical composition, mineral analysis, fatty acid composition, quality characteristics ..etc); It shows the healthful benefits of phenolic compounds, antioxidants and anthocyanin * It elaborates effect of sesame seeds processing and Tehina storage time and temperature on phenolic compounds, antioxidants and anthocyanin levels.