Using Short‐Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality
Author:
Affiliation:
1. State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversitySynergetic Innovation Center of Food Safety and NutritionWuxiP. R. China
2. Shandong LuHua group co., LTDLaiyang 265200P. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700285
Reference46 articles.
1. Effects of processing conditions and packaging material on the quality attributes of dry-roasted peanuts
2. Aqueous enzymatic extraction of peanut oil and protein hydrolysates
3. Enzyme-assisted aqueous extraction of peanut oil
4. Aqueous and enzymatic processes for edible oil extraction
5. Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds
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