Optimization of roasting process and product quality of peanuts

Journal of Thermal Analysis and Calorimetry

Volumn 83, Issue 1, 2006, Pages 163-166

  Slade, L ^a   Levine, H ^a  

^a Kraft Foods   (United States)

Author keywords

DSC; Oil roasting process; Peanuts; Product quality

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; OPTIMIZATION; QUALITY CONTROL;

OIL-ROASTING PROCESS; PEANUTS; PRODUCT QUALITY;

CROPS;

EID: 33644911511     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-7069-x     Document Type: Article

References (6)

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3. O. E. Holloway, D. A. Smyth, C. Macku, D. M. Deming, J. Gogerty, L. Slade and H. Levine, Proc. Amer. Peanut Res. Educ. Soc., 27 (1995) 68.
4. D. A. Smyth, C. Macku, O. E. Holloway, D. M. Deming, L. Slade and H. Levine, Peanut Science, 25 (1998) 70.
5. L. Slade, H. Levine, M. Wang and J. Ievolella, J. Thermal Anal., 47 (1996) 1299.
6. L. Slade, M. Kweon and H. Levine, Amer. Assoc. Cereal Chemists Annual Meeting, Montreal, 157 (2002).