Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation

Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana)

(2012) Muhammad Abdul Haq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on DNA interaction with synthetic phenolic food additives

(2010) Jafar Ezzati Nazhad Dolatabadi et al.   FOOD RESEARCH INTERNATIONAL

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

(2010) Cecilia G Riveros et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of response surface methodology to formulation of ionotropically gelled gum cordia/gellan beads

(2009) Munish Ahuja et al.   CARBOHYDRATE POLYMERS

EFFECT OF PRICKLY PEAR (OPUNTIA FICUS-INDICA) AND ALGARROBO (PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS

(2009) MARTA G. MESTRALLET et al.   JOURNAL OF FOOD QUALITY

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

(2008) Peter Wambura et al.   Food and Bioprocess Technology

IMPROVEMENT OF OXIDATIVE STABILITY OF ROASTED PEANUTS BY EDIBLE COATINGS AND ULTRASONICATION

(2008) P. WAMBURA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Coating of Peanuts with Edible Whey Protein Film Containing α-Tocopherol and Ascorbyl Palmitate

(2008) J.H. Han et al.   JOURNAL OF FOOD SCIENCE