Elucidation of the structural changes of sesame hull hemicelluloses during roasting.
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DOI: 10.1016/j.ijbiomac.2020.07.287
Abstract: In this investigation, the hemicellulose fractions were isolated from sesame hulls before and after roasting at 160 °C, 180 °C, 200 °C, and 220 °C. The structural properties of the hemicelluloses were comparatively investigated by analytical techniques including FT-IR,… read more here.
Keywords: structural changes; sesame hull; hull hemicelluloses; analysis ... See more keywords