Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching-Reference-Cited by-同舟云学术

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

Published:2016-04-30 Issue:8 Volume:93 Page:1101-1109
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

de Camargo Adriano Costa¹²,Regitano-d'Arce Marisa Aparecida Bismara²,de Alencar Severino Matias²,Canniatti-Brazaca Solange Guidolin²,de Souza Vieira Thais Maria Ferreira²,Shahidi Fereidoon¹

Affiliation:

1. ; Department of Biochemistry; Memorial University of Newfoundland; St. John's NL A1B 3X9 Canada

2. ; Department of Agri-Food Industry, Food and Nutrition; “Luiz de Queiroz” College of Agriculture, University of São Paulo; Av. Pádua Dias 11, P.O. Box 9 Piracicaba SP CEP 13418-900 Brazil

Funder

Natural Sciences and Engineering Research Council of Canada

FAPESP - São Paulo Research Foundation

Natural Science and Engineering Research Council (NSERC)

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/article/10.1007/s11746-016-2838-1/fulltext.html

Reference35 articles.

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4. Oleic acid and peanut oil high in oleic acid reverse the inhibitory effect of insulin production of the infammatory cytokine TNF-alpha both in vitro and in vivo systems;Vassiliou;Lipids Health Dis,2009

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