Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts-Reference-Cited by-同舟云学术

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Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts

Published:2012-10-19 Issue:43 Volume:60 Page:10776-10783
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Constanza Karen E.¹,White Brittany L.²,Davis Jack P.²,Sanders Timothy H.²,Dean Lisa L.²

Affiliation:

1. Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, United States

2. Market Quality and Handling Research Unit, ARS, U.S. Department of Agriculture, Raleigh, North Carolina 27695, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3035258

Reference47 articles.

1. Phenolic Profiles and Antioxidant Activity of Extracts from Peanut Plant Parts

2. Functional Components in Peanuts

3. PEANUT SKIN ANTIOXIDANTS

4. Free radical and reactive oxygen species scavenging activities of peanut skins extract

5. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity, and Potential Applications

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