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There are 33543 results for: content related to: Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

  1. VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS

    Journal of Food Biochemistry

    Volume 36, Issue 5, October 2012, Pages: 520–531, LAUREN E. KANE, JACK P. DAVIS, AARON J. OAKES, LISA L. DEAN and TIMOTHY H. SANDERS

    Version of Record online : 6 JAN 2012, DOI: 10.1111/j.1745-4514.2011.00566.x

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

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 15, December 2010, Pages: 2694–2699, Cecilia G Riveros, Marta G Mestrallet, Maria F Gayol, Patricia R Quiroga, Valeria Nepote and Nelson R Grosso

    Version of Record online : 2 SEP 2010, DOI: 10.1002/jsfa.4142

  3. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1293–C1299, Kristin A. McDaniel, Brittany L. White, Lisa L. Dean, Timothy H. Sanders and Jack P. Davis

    Version of Record online : 12 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02979.x

  4. Viscosity and Textural Attributes of Reduced-fat Peanut Pastes

    Journal of Food Science

    Volume 65, Issue 5, August 2000, Pages: 849–853, S.K. Singh, M.E. Castell-Perez and R.G. Moreira

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb13599.x

  5. Comparison of Flavor Quality of Peanut Based Pastes and Peanut Butter by Sensory Methods

    Journal of Food Science

    Volume 53, Issue 6, November 1988, Pages: 1827–1830, ANNA V. A. RESURRECCION

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb07852.x

  6. Physicochemical and Sensory Characteristics of Peanut Paste Stored at Different Temperatures

    Journal of Food Science

    Volume 57, Issue 6, November 1992, Pages: 1385–1389, K. F. MUEGO-GNANASEKHARAN and A. V. A. RESURRECCION

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb06865.x

  7. CHARACTERIZATION OF THE TEXTURAL PROPERTIES OF SPREADABLE PEANUT BASED PRODUCTS

    Journal of Texture Studies

    Volume 21, Issue 1, April 1990, Pages: 61–74, K. F. MUEGO, A. V. A. RESURRECCION and Y.-C. HUNG

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1990.tb00465.x

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    Survival of Salmonella in peanut butter and peanut butter spread

    Journal of Applied Microbiology

    Volume 89, Issue 3, September 2000, Pages: 472–477, S.L. Burnett, E.R. Gehm, W.R. Weissinger and L.R. Beuchat

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.2000.01138.x

  9. Functionality of Palm Oil as a Stabilizer in Peanut Butter

    Journal of Food Science

    Volume 68, Issue 4, May 2003, Pages: 1301–1307, K.J Aryana, A.V.A. Resurreccion, M.S. Chinnan and L.R. Beuchat

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb09643.x

  10. Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures

    Journal of Texture Studies

    Volume 47, Issue 2, April 2016, Pages: 131–141, M.R. Norazatul Hanim, N.L. Chin and Y.A. Yusof

    Version of Record online : 19 NOV 2015, DOI: 10.1111/jtxs.12167

  11. Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S450–S462, J.L. Rudolf and A.V.A. Resurreccion

    Version of Record online : 23 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00467.x

  12. Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1224–1234, Jianmei Yu, Ipek Goktepe and Mohamed Ahmedna

    Version of Record online : 19 FEB 2013, DOI: 10.1111/ijfs.12081

  13. A Serious Case: The Peanut Corporation of America

    Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

    J. Peter Clark, Christopher Ritson, Pages: 221–238, 2013

    Published Online : 7 JUN 2013, DOI: 10.1002/9781118506394.ch14

  14. Minimal Effects of High-Pressure Treatment on Salmonella enterica Serovar Typhimurium Inoculated into Peanut Butter and Peanut Products

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: E522–E526, Elizabeth M. Grasso, Jeremy A. Somerville, V.M. Balasubramaniam and Ken Lee

    Version of Record online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01807.x

  15. Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters

    Journal of Food Process Engineering

    Volume 36, Issue 3, June 2013, Pages: 316–328, Yuanyuan Ma, William L. Kerr, George A. Cavender, Ruthann B. Swanson, James L. Hargrove and Ronald B. Pegg

    Version of Record online : 20 AUG 2012, DOI: 10.1111/j.1745-4530.2012.00693.x

  16. Effect of Peanut Butter Manufacture on Vitamin E

    Journal of Food Science

    Volume 68, Issue 7, September 2003, Pages: 2211–2214, J. Chun, L. Ye, J. Lee and R.R. Eitenmiller

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05748.x

  17. Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation

    Journal of Food Science

    Volume 65, Issue 1, January 2000, Pages: 173–180, L.A. Gills and A.V.A. Resurreccion

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15975.x

  18. EFFECT OF MOISTURE, SUGAR AND TERTIARY BUTYLHYDROQUINONE ON COLOR, TEXTURE AND MICROSTRUCTURE OF PEANUT PASTE

    Journal of Food Quality

    Volume 29, Issue 6, December 2006, Pages: 643–657, EYASSU G. ABEGAZ and WILLIAM L. KERR

    Version of Record online : 7 DEC 2006, DOI: 10.1111/j.1745-4557.2006.00102.x

  19. Unhydrogenated Palm Oil as a Stabilizer for Peanut Butter

    Journal of Food Science

    Volume 59, Issue 4, July 1994, Pages: 816–820, M. J. HINDS, M. S. CHINNAN and L. R. BEUCHAT

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08135.x

  20. Peanut challenge: a retrospective study of 140 patients

    Clinical & Experimental Allergy

    Volume 31, Issue 1, January 2001, Pages: 40–46, F. Pucar, R. Kagan, H. Lim and A.E. Clarke

    Version of Record online : 9 OCT 2008, DOI: 10.1046/j.1365-2222.2001.00962.x