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Highlighted compounds are flavor-active · click to view molecular profile
cowpea
20 shared
Based on shared flavor compounds · click to explore
Safety thresholds
sesame seed-based foods→ were reported →consumed by 82% of cases
“Fifty-four (82%) reported consumption of sesame seed-based foods.”
sesame-based products→ were positive for Salmonella spp. →in other jurisdictions
number_of_products: three products in Canada and one in the United Kingdom
“On the basis of our investigations sesame-based products were sampled in other jurisdictions and three products in Canada and one in the United Kingdom were positive for Salmonella spp.”
Salmonella spp.→ detected in →plant origin food (salad dressing, fruit juice, sesame)
“Salmonella spp. has been detected in a range of foods, and outbreaks have predominantly been associated with animal products such as eggs, poultry and dairy products, but also with plant origin food such as salad dressing, fruit juice and sesame”
What science says
compound effect
“0.5 M NaCl produced the most stable foam after 120 min of whipping while the least stable was at 1.0 M.”
NaCl concentration→affects→foam stability of sesame protein concentrate
