Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties-Reference-Cited by-同舟云学术

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Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties

Published:2024-12 Issue: Volume:24 Page:101791
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Lakhlifi El Idrissi Zineb,Oubihi Asmaa,Ibourki Mohamed,El Youssfi Mourad,Gharby Said,El Guezzane Chakir,Ullah Riaz,Iqbal Zafar,Goh Khang Wen,Gallo Monica,Bouyahya Abdelhakim,Harhar Hicham,Tabyaoui Mohamed

Publisher

Elsevier BV

Reference44 articles.

1. Potential antibacterial effects of flaxseed and Nigella sativa extracts on streptococcus pyogenes;Alahmad;IIUM Journal of Orofacial and Health Sciences,2020

2. Antibacterial activity of Arachis hypogaea L. seed coat extract cultivated in Iraq;AL-Azawi;Pakistan Journal of Biotechnology,2017

3. Proximate composition and functional properties of some new groundnut accessions;Alhassan;Journal of Food Security,2017

4. Peanuts as functional food: A review;Arya;Journal of Food Science and Technology,2016

5. Comparative evaluation of the antioxidant properties of whole peanut flour, defatted peanut protein meal, and peanut protein concentrate;Asen;Frontiers in Sustainable Food Systems,2021

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