Impact of roasting conditions on the quality and acceptance of the peanut paste-Reference-Cited by-同舟云学术

Impact of roasting conditions on the quality and acceptance of the peanut paste

Published:2020-07-14 Issue:5 Volume:51 Page:841-848
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Floriano Rafael¹,Gräbin Karine²,Rossi Rochele Cassanta¹,Ferreira Cristiano Dietrich¹,Ziegler Valmor¹^ORCID

Affiliation:

1. Instituto Tecnológico em Alimentos para a Saúde—Itt Nutrifor Universidade do Vale do Rio dos Sinos Brazil

2. Bolsista de Iniciação Científica—Itt Nutrifor UNISINOS Rio Grande do Sul Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Financiadora de Estudos e Projetos

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12541

Reference38 articles.

1. Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of non germinated peanut and germinated peanut kernel and oils;Aljuhaimi F.;Journal of Food Processing and Preservation,2017

2. Vitamin E Composition of Walnuts (Juglans regia L.): A 3-Year Comparative Study of Different Cultivars

3. Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method

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