Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts-Reference-Cited by-同舟云学术

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Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

Published:2010-09-02 Issue:15 Volume:90 Page:2694-2699
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Riveros Cecilia G,Mestrallet Marta G,Gayol Maria F,Quiroga Patricia R,Nepote Valeria,Grosso Nelson R

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanut from Argentina;Riveros;Grasas Aceites,2009

2. Lipid oxidation

3. Variability in oil quality among peanut genotypes in the Florida Breeding Program;Norden;Peanut Sci,1987

4. Flavour and oxidative stability of roasted high oleic acid peanuts;Braddock;J Food Sci,1995

5. Flavor stability of high oleic peanuts stored at low humidity;Mugendi;J Am Oil Chem Soc,1998

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