Determination of water activity corresponding to the proper quality of peanut kernels-Reference-Cited by-同舟云学术

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Determination of water activity corresponding to the proper quality of peanut kernels

Published:2017-02-24 Issue:6 Volume:41 Page:e13260
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ghorbani Mohammad¹,Hosseini Hamed¹

Affiliation:

1. Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13260/fullpdf

Reference49 articles.

1. The role of moisture in flavor changes of model peanut confections during storage;Abegaz;LWT - Food Science and Technology,2004

2. Effect of moisture content on some physical and mechanical properties of Faba bean (Vicia faba L.) grains;Altuntas;Journal of Food Engineering,2007

3. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil;Andersson;Journal of Food Science,1999

4. Effects of water and spin blanching on oxidative stability of peanuts;Angelo;Journal of Food Processing and Preservation,1977

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