Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts-Reference-Cited by-同舟云学术

Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts

Published:2014-01-31 Issue:10 Volume:94 Page:2030-2039
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Miyagi Atsushi¹,Ogaki Yoshihiro¹

Affiliation:

1. Chiba Industrial Technology Research Institute; 889 Kasori-cho Wakaba-ku Chiba 264-0017 Japan

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6521/fullpdf

Reference26 articles.

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2. Improving oxidative stability of deep fried peanuts by frying under appropriate process conditions in a greater stability medium;Miyagi;J Food Process Preserv,2013

3. Peanut as a source of protein for human foods;Singh;Plant Food Hum Nutr,1991

4. Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts;Pattee;J Agric Food Chem,2000

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