Influence of different cooking methods on the nutritional and potentially harmful components of peanuts

Author:

Guo Cong,Xie Yu-Jie,Zhu Meng-Ting,Xiong Qian,Chen YiORCID,Yu QiangORCID,Xie Jian-Hua

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi

Graduate Student Innovation Foundation Project of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

1. Effect of cooking and roasting on the amino acid composition of raw groundnut (Arachis hypogaea) seeds;Adeyeye;Acta Scientiarum Polonorum: Technologia Alimentaria,2010

2. Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics;Alasalvar;Journal of Agriculture and Food Chemistry,2003

3. Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil;Ali;Journal of Food Science and Technology,2017

4. Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet;Alipour;International Aquatic Research,2010

5. Impact of Maillard Reaction products on Nutrition and Health: Current knowledge and need to understand their fate in the human digestive system;Aljahdali;Critical Reviews in Food Science Nutrition,2017

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