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Properties of novel products of vinegar produced using roasted sesame seeds

机译：使用焙烧芝麻制造的醋的新产品性质

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Nakako KATSUNO; Makoto FUJIMURA; Morio ISHIKAWA; Akiko OKAMOTO-KAINUMA; Yasuko FUKUDA; Yukimichi KOIZUMI;
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1. Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product [J] . Smith Andrew M., Dunn Michael L., Jefferies Laura K., Journal of food protection . 2018,第3期

机译：使用浓缩缓冲醋产品和缓冲醋产品长时间冷却未煮熟的烤火鸡和烤牛肉期间产气荚膜梭菌的生长抑制
2. PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS [J] . MEHMET AKBULUT, HACER COKLAR Journal of food process engineering . 2008,第4期

机译：芝麻和芝麻的芝麻糊的理化和流变特性
3. The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds [J] . Nakako Katsuno, Makoto Fujimura, Akira Hanya Bioscience, Biotechnology, and Biochemistry . 2013,第10期

机译：烤芝麻种子的断裂特性与组织结构的关系
4. Optimization of Functional Properties of Sesame Seed Protein Products by Thermal Denaturation [C] . Natalia Bugayets, Anastasia Kaloeva, Sergey Usatikov, International Scientific Conference on the Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector . 2020

机译：热变性优化芝麻蛋白产品功能性质
5. Effects of silicon, copper and iron on static and dynamic properties of alloy 206 (aluminum-copper) in semi-solids produced by the SEED process. [D] . Lemieux, Alain. 2012

机译：硅，铜和铁对SEED工艺生产的半固体中206合金（铝铜合金）的静态和动态性能的影响。
6. Determination and Daily Intake Estimation of Lignans in Sesame Seeds and Sesame Oil Products in Korea [O] . A-Young Kim, Choong-In Yun, Joon-Goo Lee, 2020

机译：韩国芝麻和芝麻油制品中木质素的测定和每日摄入量估算
7. Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil [O] . Jawameer Rasool Hama 2016

机译：脂肪酸谱变化的脂肪酸谱变化（芝麻型L.）种子油之间的变化
8. Thermophysical and Electrophysical Properties of Combustion Products with Seed. [R] . nedospasov, a. v. poberezhskii, l. p. 1977

机译：含有种子的燃烧产物的热物理和电物理特性。

Properties of novel products of vinegar produced using roasted sesame seeds

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