Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 212-219

  El Rawas, Amanda ^a   Hvizdzak, Andrea ^a   Davenport, Matthew ^a   Beamer, Sarah ^a   Jaczynski, Jacek ^a   Matak, Kristen ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Electron beam irradiation; Peanut butter; Peroxide value; Quality; SDS PAGE; TBARS

Indexed keywords

ELECTRON BEAM IRRADIATION; PEANUT BUTTER; PEROXIDE VALUE; SDS-PAGE; TBARS;

AMINO ACIDS; ELECTRON BEAMS; ELECTROPHORESIS; FOOD PRODUCTS; IMAGE QUALITY; IRRADIATION; SODIUM;

QUALITY CONTROL;

PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BUTTER; ELECTRON BEAM IRRADIATION; ELECTRON RADIATION; FATTY ACID ANALYSIS; FOOD COLOR; FOOD CONTROL; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; PEANUT BUTTER; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRODUCT SAFETY; PROTEIN DEGRADATION; QUALITY CONTROL; RADIATION DOSE; SALMONELLA;

ARACHIS HYPOGAEA; SALMONELLA;

EID: 84857111069     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.078     Document Type: Article

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