Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation ofSalmonellaSurrogateEnterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation-Reference-Cited by-同舟云学术

Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation ofSalmonellaSurrogateEnterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

Published:2014-07-17 Issue:8 Volume:79 Page:S1584-S1594
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Smith Alicia L.¹,Perry Jennifer J.¹,Marshall Julie A.²,Yousef Ahmed E.¹,Barringer Sheryl A.¹

Affiliation:

1. Dept. of Food Science and Technology; The Ohio State Univ; 110 Parker Food Science Building, 2015 Fyffe Rd. Columbus OH 43210 U.S.A

2. Lubbock Christian Univ; 5601 19 St Lubbock TX 79407 U.S.A

Publisher

Wiley

Subject

Food Science

Reference53 articles.

1. Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste;Abegaz;J Food Quality,2006

2. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis);Agila;J Food Sci,2012

3. Rate constants and product branching fractions for the reactions of H3O+ and NO+ with C2-C12 alkanes;Arnold;J Phys Chem,1998

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