Works (7)
Updated: July 23rd, 2023 18:50
2016 journal article
Kinetics of color development of peanuts during dry roasting using a batch roaster
JOURNAL OF FOOD PROCESS ENGINEERING, 40(3).
author keywords: peanuts; reaction kinetics; roast color; roasting; time temperature modeling
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2012 journal article
Refractive Index and Density Measurements of Peanut Oil for Determining Oleic and Linoleic Acid Contents
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 90(2), 199–206.
author keywords: Density; Refractive index; Peanut; Peanut oil; High oleic; O/L ratio
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters
JOURNAL OF FOOD SCIENCE, 75(4), H116–H122.
author keywords: atherosclerosis; cholesterol; hamsters; peanut flour; peanuts
MeSH headings : Animals; Anticholesteremic Agents / administration & dosage; Aorta / chemistry; Arachis / chemistry; Atherosclerosis / blood; Atherosclerosis / chemically induced; Atherosclerosis / prevention & control; Cardiovascular Diseases / blood; Cardiovascular Diseases / chemically induced; Cardiovascular Diseases / prevention & control; Cholesterol / analysis; Cholesterol / blood; Cholesterol Esters / analysis; Cholesterol, HDL; Cholesterol, LDL / blood; Cricetinae; Diet, Atherogenic; Dietary Fats / administration & dosage; Fatty Acids / analysis; Food Handling; Male; Mesocricetus; Peanut Oil; Plant Oils / administration & dosage; Plant Oils / chemistry; Risk Factors; Seeds / chemistry; Time Factors
TL;DR:
It is demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an Atherosclerosis inducing diet.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins
FOOD CHEMISTRY, 119(2), 539–547.
author keywords: Peanut; Peanut flour; Peanut skin; Testae; Oxygen radical adsorption capacity; ORAC; Hydrophilic ORAC; Lipophilic ORAC; Antioxidant; Maillard browning
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
The effect of refrigerated and frozen storage on butter flavor and texture
JOURNAL OF DAIRY SCIENCE, 91(2), 455–465.
author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
TL;DR:
Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems
JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953.
author keywords: milk; flavor; pasture; sensory
MeSH headings : Animal Feed / analysis; Animals; Breeding; Cattle; Consumer Behavior; Dairying / methods; Diet / veterinary; Fatty Acids / analysis; Feeding Methods / veterinary; Female; Humans; Milk / chemistry; Milk / standards; Principal Component Analysis; Taste
TL;DR:
Comparing the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States
JOURNAL OF FOOD SCIENCE, 72(6), C343–C349.
author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
TL;DR:
Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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