A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Nepote, V ^a   Olmedo, R H ^a   Mestrallet, M G ^a   Grosso, N R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

High oleic; Oxidation; Peanut; Sensory; Stability

Indexed keywords

LINOLEIC ACID; OLEIC ACID;

ADOLESCENT; ADULT; AGED; ARTICLE; CHEMISTRY; CLINICAL TRIAL; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; GAS CHROMATOGRAPHY; GENETICS; GENOTYPE; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; PEANUT; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; RANDOMIZED CONTROLLED TRIAL; TASTE;

ADOLESCENT; ADULT; AGED; ARACHIS HYPOGAEA; CHROMATOGRAPHY, GAS; CONSUMER SATISFACTION; CROSS-OVER STUDIES; FEMALE; GENOTYPE; HUMANS; LINOLEIC ACID; MALE; MIDDLE AGED; OLEIC ACID; PRINCIPAL COMPONENT ANALYSIS; SEEDS; TASTE; YOUNG ADULT;

ARACHIS HYPOGAEA;

EID: 58649095256     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00972.x     Document Type: Article

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