Technical aspects of peanut butter production processes: Roasting and grinding processes review-Reference-Cited by-同舟云学术

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Technical aspects of peanut butter production processes: Roasting and grinding processes review

Published:2022-02-12 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sithole Tapiwa Reward¹,Ma Yu‐Xiang¹,Qin Zhao¹,Liu Hua‐Min¹^ORCID,Wang Xue‐De¹

Affiliation:

1. College of Food Science and Technology & Institute of Special Oilseed Processing and Technology Henan University of Technology Zhengzhou China

Funder

China Agricultural Research System

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16430

Reference71 articles.

1. Effect of Peanut Blanching Protocols on Bed and Seed Temperatures, Seed Moisture, and Blanchability1

2. Peanuts as functional food: a review

3. Functionality of palm oil as a stabilizer in peanut butter;Aryana K. J.;Food Engineering and Physical Properties,2003

4. MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL

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3. Valorization of Peanut Skin: Development of Functional Skin-on Peanut Butter and Quality Characteristics;Waste and Biomass Valorization;2023-12-26

4. Evaluation of the feasibility and machining performance of internal cooling grinding Inconel 718 superalloy;Journal of Manufacturing Processes;2023-12

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