Activated Carbon and Ion Exchange Treatments for Removing Phenolics and Phytate from Peanut Protein Products-Reference-Cited by-同舟云学术

Activated Carbon and Ion Exchange Treatments for Removing Phenolics and Phytate from Peanut Protein Products

Published:2006-08-25 Issue:1 Volume:50 Page:262-263
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

SEO A.,MORR C. V.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13326.x/fullpdf

Reference13 articles.

1. Functional properties of peanut and soybean proteins as influenced by processing method;Ahmed;Peanut Sci.,1979

2. Phytate removal from soy protein isolates using ion exchange processing treatments;Brooks;J. Food Sci.,1982

3. Phytic acid interactions in food systems;Cherysn;Crit. Rev. Food Sci. Nutr.,1980

4. Conkerton , E.J. Chapital , D.C. Ory , R.L. 1983 Phenolic acids in flour from Valencia and Florunner peanuts: HPLC determination with ultraviolet and electrochemical detection

5. A preliminary classification of selected white testa peanuts (Arachis hypogaea L.) by flavonoid analysis;Daigle;Peanut Sci.,1983

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