Xiaolei Shi

Works (5)

Updated: July 5th, 2023 15:44

2017 journal article

The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator

FOOD CHEMISTRY, 240, 974–979.

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

author keywords: Peanut roasting; Roast color; Sugars; Tocopherols; Descriptive sensory analysis; Roast peanut
MeSH headings : Arachis; Food Handling; Hot Temperature; Plant Oils; Taste; Tocopherols
TL;DR: Yield stress of peanut pastes increased as the color darkened, indicating spreadability correspondingly decreased with darker roast colors, and the overall flavor of roasted peanuts was found to be optimized at 177°C/15min with the medium roast color. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 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 Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 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

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

2012 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 n, A. Oakes n, X. Shi n, K. Price n, M. Lamb*, V. Sobolev, T. Sanders n, J. Davis n

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

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