Timothy H Sanders

Works (51)

Updated: April 4th, 2024 23:00

2017 journal article

Characterization of peanuts after dry roasting, oil roasting, and blister frying

LWT-FOOD SCIENCE AND TECHNOLOGY, 75, 520–528.

By: X. Shi n, J. Davis n, Z. Xia n, K. Sandeep n , T. Sanders n & L. Dean n

author keywords: Peanut; Oil roasting; Dry roasting; Microstructure; Shelf life
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2017 journal article

Kinetics of color development of peanuts during dry roasting using a batch roaster

JOURNAL OF FOOD PROCESS ENGINEERING, 40(3).

By: X. Shi n, K. Sandeep n , J. Davis n, T. Sanders n & L. Dean n

author keywords: peanuts; reaction kinetics; roast color; roasting; time temperature modeling
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2015 journal article

Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaea L.) and Perennial (Arachis glabrata Benth.) Peanut Plants

JOURNAL OF ESSENTIAL OIL BEARING PLANTS, 18(3), 605–612.

By: K. Constanza n, S. Tallury *, J. Whaley*, T. Sanders* & L. Dean*

TL;DR: Peanut or groundnut (Arachis hypogaea L.) is a valuable oilseed crop, but other than the seed, the rest of the plant is of minimal value. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal

LWT-FOOD SCIENCE AND TECHNOLOGY, 56(2), 537–542.

By: B. White n, T. Sanders n & J. Davis n

author keywords: ACE-inhibitory; Aflatoxin; Bioactive peptides; Peanut meal
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 article

Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5, Vol. 5, pp. 155–176.

By: B. White*, X. Shi  n, C. Burk *, M. Kulis *, A. Burks *, T. Sanders*, J. Davis n

author keywords: peanut protein; food allergy; roasting; labeling; genetic engineering; enzymatic hydrolysis
MeSH headings : Allergens / analysis; Allergens / immunology; Arachis / chemistry; Arachis / genetics; Food Analysis; Food Handling / methods; Food Industry; Genetic Engineering; History, 19th Century; History, 20th Century; History, 21st Century; Humans; Immunoglobulin E / immunology; Immunotherapy; Peanut Hypersensitivity / history; Peanut Hypersensitivity / prevention & control; Peanut Hypersensitivity / therapy; Plant Proteins / analysis; Plant Proteins / chemistry; Plant Proteins / immunology; Seeds / chemistry; Seeds / genetics; Seeds / immunology
TL;DR: An overview of peanut allergy is given, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY, 162(2), 25–32.

By: X. Shi*, R. Guo*, B. White n, A. Yancey*, T. Sanders*, J. Davis*, A. Burks *, M. Kulis *

author keywords: Peanut flour; Peanut allergy; Proteolysis; Inhibition ELISA; Western blot; Basophil activation test; IgE cross-linking
MeSH headings : 2S Albumins, Plant / immunology; Antigens, Plant / immunology; Arachis / immunology; Arachis / metabolism; Binding Sites, Antibody; Endopeptidases / metabolism; Glycoproteins / immunology; Humans; Immunoglobulin E / immunology; Peanut Hypersensitivity / immunology; Pepsin A / metabolism; Peptide Fragments / immunology; Plant Extracts / immunology; Plant Proteins / immunology; Proteolysis; Subtilisins / metabolism
TL;DR: Hydlysis of peanut flour reduced IgE binding capacity; however, IgE cross-linking capacity during hydrolysis was retained, thus suggesting such hydrolysates are not hypoallergenic. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut meal

LWT-FOOD SCIENCE AND TECHNOLOGY, 51(2), 492–499.

By: B. White*, A. Oakes, X. Shi*, K. Price, M. Lamb, V. Sobolev, T. Sanders*, J. Davis*

author keywords: ACE; Aflatoxin; Bioactive peptides; Peanut meal; Value-added
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Process development for spray drying a value-added extract from aflatoxin-contaminated peanut meal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48(1), 58–66.

By: A. Oakes n, B. White n, M. Lamb*, V. Sobolev, T. Sanders n & J. Davis n

author keywords: Aflatoxin; antioxidant activity; hydrolysates; peanuts; spray drying
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

JOURNAL OF FOOD SCIENCE, 77(12), C1292–C1298.

By: K. McDaniel n, B. White n, L. Dean n, T. Sanders n & J. Davis n

author keywords: Maillard browning; peanuts; roasting; sugar; tocopherol
MeSH headings : Amino Acids / analysis; Amino Acids / metabolism; Antioxidants / analysis; Arachis / chemistry; Carbohydrates / analysis; Chromatography, High Pressure Liquid / methods; Color; Europe; Food Handling / methods; Hot Temperature; Linear Models; North America; Proteins / analysis; Proteins / metabolism; Tocopherols / analysis; Tocopherols / chemistry; Water / analysis
TL;DR: The variation in characteristics related to roast conditions is sufficient to suggest influences on final product shelf life and consumer acceptability. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

JOURNAL OF FOOD SCIENCE, 77(11), S407–S411.

By: C. Hathorn n & T. Sanders n

author keywords: antioxidants; descriptive sensory analysis; peanut; peanut butter; peanut skins
MeSH headings : Antioxidants / analysis; Arachis / chemistry; Color; Dietary Supplements; Female; Food Handling; Food Quality; Humans; Male; Nutritive Value; Phenols / analysis; Taste
TL;DR: The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS

JOURNAL OF FOOD BIOCHEMISTRY, 36(5), 520–531.

By: L. Kane n, J. Davis n, A. Oakes n, L. Dean n & T. Sanders n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 conference paper

Kinetics of dry roasting as related to peanut quality

Olfaction and electronic nose: proceedings of the 14th international symposium on olfaction and electronic nose, 1362, 81–83.

By: K. McDaniel, J. Mifsud, H. Lechat, C. Schneider, T. Sanders & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Registration of ‘Bailey’ peanut

J. Plant Reg., 5(1), 27–39.

By: T. Isleib n, S. Milla-Lewis n , H. Pattee n, S. Copeland n, M. Zuleta n, B. Shew n, J. Hollowell n, T. Sanders* ...

TL;DR: ‘Bailey’ (Reg. No. CV-111, PI 659502) is a large-seeded virginia-type peanut with partial resistance to diseases that occur commonly in the Virginia-Carolina production area and was developed as part of a program of selection for multiple-disease resistance funded by growers, seedsmen, shellers, and processors. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2010 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.

By: J. Davis n, L. Dean n, K. Price* & T. Sanders n

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
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Value-Added Processing of Peanut Meal: Aflatoxin Sequestration during Protein Extraction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5625–5632.

By: L. Seifert n, J. Davis n, J. Dorner*, W. Jaynes*, R. Zartman* & T. Sanders n

author keywords: Arachis hypogaea; peanut meal; peanut protein; sodium bentonite clay; hydrolysis
MeSH headings : Adsorption; Aflatoxins / isolation & purification; Arachis / chemistry; Chromatography, High Pressure Liquid; Hydrogen-Ion Concentration; Hydrolysis; Plant Proteins / chemistry; Solubility; Spectrometry, Fluorescence; Temperature
TL;DR: The efficacy of a bentonite clay, Astra-Ben 20A (AB20A), to sequester aflatoxin from contaminated peanut meal during protein extraction was studied and could enable derivatives of this high protein material to be utilized in enhanced feed and/or food applications. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese

JOURNAL OF FOOD SCIENCE, 73(9), C632–C638.

By: E. Neta*, R. Miracle*, T. Sanders* & M. Drake*

author keywords: alkylmethoxypyrazines; cheese flavor; earthy/bell pepper flavor
MeSH headings : Capsicum; Cheese / analysis; Cheese / microbiology; Consumer Behavior; Earth, Planet; Gas Chromatography-Mass Spectrometry; Humans; North Carolina; Odorants; Penicillium / growth & development; Pyrazines / analysis; Reproducibility of Results; Sensitivity and Specificity; Taste
TL;DR: The results suggest that 2-sec-butyl-3-methoxypyrazine and 2-isopropyl- 3-mETHoxypYrazine are formed near the surface of the cheeses and migrate into the cheese during ripening, suggesting an earthy/bell pepper (EBP) flavor to these cheeses. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102.

By: J. Greene n, T. Sanders n & M. Drake n

author keywords: peanuts; fruity fermented; off-flavor; sensory analysis; GC-O; instrumental analysis
MeSH headings : Arachis / chemistry; Fermentation; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Odorants / analysis; Seeds / chemistry; Taste; Volatilization
TL;DR: The results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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.

By: A. Krause n, R. Miracle n, T. Sanders*, L. Dean* & M. Drake n

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
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Fruity fermented off-flavor distribution in samples from large peanut lots

JOURNAL OF SENSORY STUDIES, 22(4), 453–461.

By: J. Greene*, T. Whitaker*, K. Hendrix n & T. Sanders n

Source: Web Of Science
Added: August 6, 2018

2007 journal article

Liquid to semisolid rheological transitions of normal and high-oleic peanut oils upon cooling to refrigeration temperatures

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 84(11), 979–987.

By: J. Davis n & T. Sanders n

author keywords: peanut; peanut oil; vegetable oil; high-oleic; rheology; oil crystallization; differential scanning calorimetry; viscoelasticity
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Some rheological properties of aqueous peanut flour dispersions

JOURNAL OF TEXTURE STUDIES, 38(2), 253–272.

By: J. Davis*, G. Gharst n & T. Sanders n

author keywords: peanut; peanut flour; peanut protein; rheology; SDS-PAGE; soy flour; toasted soy flour
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions

JOURNAL OF FOOD SCIENCE, 72(7), C369–C375.

By: G. Gharst n, D. Clare n, J. Davis n & T. Sanders n

author keywords: amidated pectin; peanut flour; peanut proteins; rheology; transglutaminase
MeSH headings : Arachis / chemistry; Bacteria / enzymology; Chemical Phenomena; Chemistry, Physical; Cross-Linking Reagents; Flour / analysis; Food Handling / methods; Gels; Molecular Weight; Particle Size; Pectins / chemistry; Pectins / metabolism; Plant Proteins / chemistry; Plant Proteins / metabolism; Rheology; Temperature; Transglutaminases / metabolism; Viscosity
TL;DR: Potential applications of TGase-treated PF dispersions, both in the presence and the absence of AP, for use in peanut-base food products, including protein bars, shakes, and value-added baked goods are suggested. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Transglutaminase polymerization of peanut proteins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(2), 432–438.

By: D. Clare n, G. Gharst n & T. Sanders n

author keywords: transglutaminase; peanuts (Arachis hypogaea Linn); protein functionality; food allergies
MeSH headings : Allergens / immunology; Allergens / metabolism; Antigens, Plant; Arachis / chemistry; Food Hypersensitivity / immunology; Glycoproteins / immunology; Glycoproteins / metabolism; Immunoglobulin E / metabolism; Membrane Proteins; Plant Proteins / immunology; Plant Proteins / metabolism; Polymers / metabolism; Rheology; Transglutaminases / metabolism; Viscosity
TL;DR: Rheological measurements established that transglutaminase-modified peanut extracts exhibited lowered viscosity readings compared to nontreated dispersions, and suggested that potential allergic responses were not enhanced after enzymatic modification. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Characterization of aroma-active compounds in microwave blanched peanuts

JOURNAL OF FOOD SCIENCE, 71(9), C513–C520.

By: A. Schirack n, M. Drake n, T. Sanders n & K. Sandeep n 

author keywords: gas chromatography-olfactometry; microwave; off-flavor; peanut; threshold
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2006 journal article

Compositional and sensory comparisons between normal- and high-oleic peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(5), 1759–1763.

By: T. Isleib n, H. Pattee n, T. Sanders n, K. Hendrix n & L. Dean  n

author keywords: Arachis hypogaea L.; flavor; fatty acids; chemical composition
MeSH headings : Arachis / chemistry; Arachis / genetics; Carbohydrates / analysis; Genotype; Oleic Acid / analysis; Peanut Oil; Plant Oils / analysis; Seeds / chemistry; Sensation; Taste; Tocopherols / analysis
TL;DR: The high-oleic trait does not appear to have a major impact on sensory quality on average, although there were individual instances in which the trait was associated with shifts in sensory attribute intensities that may be perceptible to consumers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts

JOURNAL OF SENSORY STUDIES, 21(2), 146–154.

By: J. Greene n, K. Bratka n, M. Drake n & T. Sanders n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Impact of microwave blanching on the flavor of roasted peanuts

JOURNAL OF SENSORY STUDIES, 21(4), 428–440.

By: A. Schirack, M. Drake*, T. Sanders n & K. Sandeep* 

UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2006 journal article

Registration of 'Brantley' peanut

CROP SCIENCE, 46(5), 2309–2311.

By: T. Isleib n, P. Rice n, R. Mozingo n, S. Copeland n, J. Graeber n, W. Novitzky*, H. Pattee n, T. Sanders n, R. Mozingo*, D. Coker*

TL;DR: ‘Brantley’ (Reg. no. CV-86, PI 642026) is a large-seeded virginia-type peanut cultivar with high oleic fatty acid content in its seed oil, essentially derived from the ‘NC 7’ cultivar (Wynne et al., 1979). (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Registration of 'Phillips' peanut

CROP SCIENCE, 46(5), 2308–2309.

By: T. Isleib*, P. Rice*, R. Mozingo*, S. Copeland*, J. Graeber*, H. Pattee*, T. Sanders*, R. Mozingo*, D. Coker*

TL;DR: Although the ratio of oleic to linoleic fatty acid in seed oil of Phillips was greater than that of NC-V 11, the following comparisons are based on results from the PVQEprogramexcept as noted. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2006 journal article

The development of a lexicon for frozen vegetable soybeans (edamame)

JOURNAL OF SENSORY STUDIES, 21(6), 644–653.

By: B. Krinsky n, M. Drake n, G. Civille*, L. Dean  n, K. Hendrix n & T. Sanders n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

By: D. Boldor*, T. Sanders n, K. Swartzel n & B. Farkas n

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Descriptive analysis and US consumer acceptability of peanuts from different origins

FOOD QUALITY AND PREFERENCE, 16(1), 37–43.

By: N. Young n, T. Sanders n, M. Drake n, J. Osborne n & G. Civille

author keywords: peanut flavor; sensory analysis; descriptive analysis; consumer evaluation
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Dielectric properties of in-shell and shelled peanuts at microwave frequencies

Transactions of the ASAE, 47(4), 1159–1169.

By: D. Boldor*, T. Sanders* & J. Simunovic* 

Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018

2004 journal article

Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445.

By: C. Young n, H. Pattee n, W. Schadel n & T. Sanders n

author keywords: seed development; protein body; lipid body; starch grain
TL;DR: The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation are described. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2004 journal article

The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322.

By: C. Young n, W. Schadel n, H. Pattee n & T. Sanders n

author keywords: protein body; lipid body; light microscopy; scanning electron microscopy; transmission electron microscopy
TL;DR: Almond cotyledon surfaces were characterised to describe internal and subcellular organisation and the embryo consisted primarily of parenchymal tissue with relatively thin cell walls and provascular tissue. (via Semantic Scholar)
UN Sustainable Development Goal Categories
15. Life on Land (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Descriptive analysis of commercially available creamy style peanut butters

JOURNAL OF SENSORY STUDIES, 17(5), 391–414.

By: K. McNeill n, T. Sanders* & G. Civille

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Effect of roasting oil composition on the stability of roasted high-oleic peanuts

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(2), 129–132.

By: G. Bolton n & T. Sanders n

author keywords: high-oleic peanut oil; oil-roasted; oleic/linoleic ratio; peanut oil; peanuts; shelf life; stability
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Storage water activity effect on oxidation and sensory properties of high-oleic peanuts

JOURNAL OF FOOD SCIENCE, 67(5), 1600–1603.

By: G. Baker *, C. Sims*, D. Gorbet*, T. Sanders n & . SF O'Keefe

author keywords: oxidation; high-oleic peanut; water activity
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Non-detectable levels of trans-fatty acids in peanut butter

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(5), 2349–2351.

By: T. Sanders n

author keywords: trans-fatty acids; fatty acid profiles; peanut butter; oil content
MeSH headings : Arachis / chemistry; Dietary Fats / analysis; Fatty Acids / analysis; Food Analysis; Isomerism
TL;DR: The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed and no trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 chapter

Peanut roast color and sensory attribute relationships

In J. M. Ames & T. F. Hofmann (Eds.), Chemistry and physiology of selected food colorants (pp. 187–200).

By: H. Pattee n, T. Sanders n, T. Isleib n & F. Giesbrecht n

Ed(s): . J. M. Ames & T. Hofmann

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Effect of storage environment on farmers stock peanut grade factors in an aerated warehouse in West Texas

Peanut Science, 27(2000), 56–63.

By: P. Blankenship*, G. Grice, C. Butts *, M. Lamb*, T. Sanders*, B. Horn *, J. Dorner*

TL;DR: Temperature and relative humidity in an aerated warehouse in west Texas were monitored during storage of 1994 and 1995 crop farmer stock (FS) peanuts to find Wpnuts, in approaching equilibrium moisture with ambient RH, lost 2% moisture content both storage years. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Occurrence of resveratrol in edible peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(4), 1243–1246.

By: T. Sanders n, R. McMichael n & K. Hendrix n

author keywords: peanuts; resveratrol; 3,5,4'-trihydroxystilbene; arachis hypogaea L.
MeSH headings : Arachis / chemistry; Arachis / classification; Chromatography, High Pressure Liquid / methods; Platelet Aggregation Inhibitors / analysis; Resveratrol; Seeds / chemistry; Spain; Stilbenes / analysis; Virginia; Wine / analysis
TL;DR: Analytical methods were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts, indicating a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0microg/mL in red wines. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Using focus groups to develop a quantitative consumer questionnaire for peanut butter

JOURNAL OF SENSORY STUDIES, 15(2), 163–178.

By: K. McNeill n, T. Sanders n & G. Civille

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Determination of peanut maturity using a Hunter colorimeter

Peanut Science, 25(1999), 99–103.

By: C. Grimm *, E. Champagne * & T. Sanders n

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Effect of blanching on peanut shelf life

Peanut Science, 26(1999), 8–13.

Robert W. McMichael, Jr.; Timothy Sanders

TL;DR: Peroxide value (PV) and oxidative stability index (OSI) of blanched and nonblanched peanuts were similar indicating no meaningful shelf-life differences, andcriptive sensory analysis of peanuts roasted when taken from storage indicated no significant differences in intensity of painty and cardboardy intensity. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

1998 chapter

Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity

In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food (Advances in experimental medicine and biology; v. 434:35) (Vol. 434).

By: S. Chung *, J. Vercellotti* & T. Sanders n

Ed(s): C. F. Shahidi & N. Chuyen

MeSH headings : Anilino Naphthalenesulfonates; Arachis / chemistry; Arachis / growth & development; Arginine / chemistry; Fluorescent Dyes; Food Handling; Hot Temperature; Indicators and Reagents; Phenylglyoxal; Plant Proteins, Dietary / chemistry; Surface Properties
TL;DR: The findings indicate that maturation and curing affect PSH, and that there is a relationship between PSH and peanut maturity and possible factors contributing to the increase of PSH are discussed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Evidence of stress proteins and a potential maturity marker in peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(11), 4712–4716.

By: S. Chung  n, . Vercellotti n & T. Sanders n

author keywords: peanut seeds; maturity marker; stress proteins; curing and maturation; dehydrin; polyclonal antibodies; immunoblot; alcohol dehydrogenase (ADH)
TL;DR: Immunoblot analyses of alcohol dehydrogenase (ADH), an enzyme known to be induced in mature peanut seeds, showed that ADH was not recognized by the antibody, which suggests thatADH is probably not related to protein a or dehydrin. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
6. Clean Water and Sanitation (OpenAlex)
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Maturity effects on sensory and storage quality of roasted Virginia type peanuts

Journal of Food Science, 63(2), 366–369.

By: K. McNeill n & T. Sanders n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability

Peanut Science, 24(1997), 42–46.

By: G. Adelsberg & T. Sanders n

TL;DR: Bed temperature variation during the heating process was highest in the 30-min protocols where the maximum difference between the top and bottom of the bed reached 17.6 C; however, maximum differences as high as 8.1 C were consistently found. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Increase of glycolytic enzymes in peanuts during peanut maturation and curing: Evidence of anaerobic metabolism

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(12), 4516–4521.

By: S. Chung  n, . Vercellotti n & T. Sanders n

author keywords: peanut maturation and curing; glycolytic enzymes; aldolase; ADH; PDC; GAPDH; color assays; anaerobic and stress conditions
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

1997 journal article

The role of maturation in quality of stackpole cured peanuts

Peanut Science, 24(1997), 25–31.

By: T. Sanders n, J. Vercellotti, K. Bett & R. Greene*

TL;DR: Because pod and seed sizes did not change during stackpole curing, maturation resulted in large increases in the percentage of mature peanuts (maturity distribution) in all commercial grade sizes. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

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