Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts-Reference-Cited by-同舟云学术

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Published:2018-09-05 Issue:10 Volume:83 Page:2571-2577
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Christman Lindsey M.¹^ORCID,Dean Lisa L.²^ORCID,Bueno Almeida Camilla¹,Weissburg Jacy R.¹

Affiliation:

1. Dept. of Food, Bioprocessing, and Nutrition Sciences; North Carolina State Univ.; 221 Schaub Hall, Campus Box 7624 Raleigh N.C. U.S.A

2. USDA, Agricultural Research Service; Market Quality and Handling Research Unit; N.C. U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14323/fullpdf

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4. Value-added processing of peanut skins: Antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts;Constanza;Journal of Agriculture and Food Chemistry,2012

5. Phenolic content of peanut by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities;Costa de Camargo;Journal of the American Oil Chemists’ Society,2017

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