Effect of high-oleic trait and paste storage variables on, sensory attribute stability of roasted peanuts

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 25, 2002, Pages 7366-7370

  Pattee, Harold E ^a   Isleib, Thomas G ^a   Moore, Kim M ^a,b   Gorbet, Daniel W ^a,c   Giesbrecht, Francis G ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b AgraTech Seeds Inc   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Arachis hypogaea; Bitter attribute; Genotypes; Parentage; Roasted peanut attribute; Sweet attribute

Indexed keywords

OLEIC ACID;

ARTICLE; ARTIFACT; BACKCROSSING; BREEDING; BREEDING LINE; CHEMISTRY; COMPARATIVE STUDY; CONTROLLED STUDY; CULTIVAR; FLAVOR; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; GENETICS; GENOTYPE; HARVESTING; HEAT; HUMAN; INBREEDING; NONHUMAN; PASTE; PEANUT; QUANTITATIVE TRAIT; SAMPLE; SENSATION; STORAGE; STORAGE TEMPERATURE; TASTE; TEMPERATURE; TIME;

ARACHIS HYPOGAEA; BREEDING; FOOD HANDLING; FOOD PRESERVATION; GENOTYPE; HEAT; HUMANS; INBREEDING; OLEIC ACID; SENSATION; TASTE; TEMPERATURE;

ARACHIS; ARACHIS HYPOGAEA;

EID: 0037021643     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025853k     Document Type: Article

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