Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 539-547

  Davis, J P ^a,b   Dean, L L ^a,b   Price, K M ^a   Sanders, T H ^a,b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Hydrophilic ORAC; Lipophilic ORAC; Maillard browning; ORAC; Oxygen radical adsorption capacity; Peanut; Peanut flour; Peanut skin; Testae

Indexed keywords

OXYGEN RADICAL; PHENOL DERIVATIVE; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; HYDROPHILICITY; LIPOPHILICITY; OXIDATION; PEANUT; SEED;

ARACHIS HYPOGAEA;

EID: 70350565033     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.057     Document Type: Article

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