Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter
Authors
Keywords
Microwave pre-treatment, Peanut butter, Sensory, Storage stability: bioactive compounds
Journal
Oil Crop Science
Volume 6, Issue 3, Pages 137-144
Publisher
Elsevier BV
Online
2021-07-30
DOI
10.1016/j.ocsci.2021.07.006
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Impact of roasting conditions on the quality and acceptance of the peanut paste
- (2020) Rafael Floriano et al. JOURNAL OF TEXTURE STUDIES
- Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil
- (2020) Tafadzwa Kaseke et al. Foods
- Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed
- (2019) Khizar Hayat et al. INDUSTRIAL CROPS AND PRODUCTS
- The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
- (2018) Fahad AL Juhaimi et al. FOOD CHEMISTRY
- Assessment of subcritical propane, supercritical CO 2 and Soxhlet extraction of oil from sapucaia ( Lecythis pisonis ) nuts
- (2018) Gerson Lopes Teixeira et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Relationship of chemical properties of different peanut varieties to peanut butter storage stability
- (2018) A-na GONG et al. Journal of Integrative Agriculture
- The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil
- (2018) Hui Hu et al. MOLECULES
- Effect of different microwave power setting on quality of chia seed oil obtained in a cold press
- (2018) Mehmet Musa Özcan et al. FOOD CHEMISTRY
- Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes
- (2017) Rakesh Kumar Raigar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil
- (2016) Małgorzata Wroniak et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production
- (2015) N.H. Mohd Rozalli et al. JOURNAL OF FOOD ENGINEERING
- Quality changes of stabilizer-free natural peanut butter during storage
- (2015) N. H. Mohd Rozalli et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil
- (2015) Weiwei Cheng et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology
- (2014) N. Mohd Rozalli et al. ACTA ALIMENTARIA
- Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage
- (2014) Chang Zheng et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils
- (2014) Kshitij Shrestha et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
- (2014) Zhi-Ming Gao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
- (2014) Cloviece T. Sanders et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of climate change on oil fatty acid composition of peanut (Arachis hypogaea L.) in three market classes
- (2013) Fadul Onemli Chilean Journal of Agricultural Research
- Influence of Microwave Treatment of Rapeseed on Minor Components Content and Oxidative Stability of Oil
- (2012) Mei Yang et al. Food and Bioprocess Technology
- Identification of quantitative trait loci for protein content, oil content and oil quality for groundnut (Arachis hypogaea L.)
- (2011) Cholin Sarvamangala et al. FIELD CROPS RESEARCH
- Selection of groundnut variety for making a good quality peanut butter
- (2011) Navnitkumar K. Dhamsaniya et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
- (2011) Joe A. Vinson et al. Food & Function
- Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
- (2010) Sodeif Azadmard-Damirchi et al. FOOD CHEMISTRY
- Effect of storage conditions on microbiological and physicochemical quality of shea butter
- (2010) Fernande Honfo et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina
- (2009) N. R. Grosso et al. GRASAS Y ACEITES
- Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread
- (2007) Ledicia Rey-Salgueiro et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started