Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation-Reference-Cited by-同舟云学术

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Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation

Published:2017-05-02 Issue:13 Volume:97 Page:4621-4628
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Kettler Katrina¹,Adhikari Koushik²,Singh Rakesh K¹

Affiliation:

1. Food Science & Technology; University of Georgia; Athens GA USA

2. Food Science & Technology; University of Georgia; Griffin GA USA

Publisher

Wiley

Subject

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

Reference23 articles.

1. Coefficient of cubical thermal expansion for Spanish peanut kernels and skins;Paulsen;Trans ASAE,1976

2. Relation of a 36,000-dalton arachin subunit to blanchability in peanuts (Arachis hypogaea L.);Shokraii;J Agric Food Chem,1985

3. Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability;Adelsberg;Peanut Sci,1997

4. Effect of processing parameters on the temperature and moisture content of microwave-blanched peanuts;Schirack;J Food Process Eng,2007

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