Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating-Reference-Cited by-同舟云学术

Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating

Published:2022-11 Issue: Volume:394 Page:133487
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yini,Yuan Binhong,Yu Pei,Jia Yimin,Zhou Qi,Sun Jinyuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Determination of pyrazine and flavor variations in peanut genotypes during roasting;Baker;Journal of Food Science,2010

2. Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds;Cerretani;Food Chemistry,2019

3. Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective;Cheng;Food Chemistry,2021

4. Ground Red Peppers: Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose;Figen;Journal of Agricultural & Food Chemistry,2002

5. Sensory characterization of dominant malawi peanut varieties after roasting;Gama;Journal of Food Science,2019

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste;Journal of Food Engineering;2024-12

2. Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives;Food Chemistry;2024-10

3. Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism;Food Chemistry;2024-09

4. Anti-mildew and fresh-keeping effect of Lactiplantibacillus paraplantarum P3 cell-free supernatant on fresh in-shell peanuts during storage process;International Journal of Food Microbiology;2024-06

5. Preparation of low-fat and shape-preserving walnut via combined carbon dioxide osmotic treatment and subcritical fluid defatting;LWT;2024-05