Color and texture of low-calorie peanuts as affected by a new oil extraction process named “Mechanical Expression Preserving Shape Integrity” (MEPSI)-Reference-Cited by-同舟云学术

Color and texture of low-calorie peanuts as affected by a new oil extraction process named “Mechanical Expression Preserving Shape Integrity” (MEPSI)

Published:2015-11-05 Issue:3 Volume:53 Page:1649-1662
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Nader Joelle,Afif Charbel,Louka Nicolas

Funder

El-Kazzi Industry

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-015-2081-z/fulltext.html

Reference35 articles.

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2. Aguilera JM (2006) Structure-property relationships in low moisture products. In: Buera P, Lillford P, Corti H, Welti-Chanes J (eds) Water properties of food, pharmaceutical and biological materials. CRC Press, Boca Raton, FL

3. American peanut council. (2015) URL http://www.peanutsusa.com/ . Accessed 2 Oct 2015

4. Ammann P (1935) Process of treating earth-nut kernels. US Pat no 2,003,415

5. AOAC (2005) Official Methods of Analysis, 18th edn. Association of Official Analytical Chemists, Arlington, USA

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