Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment

LWT

Volumn 50, Issue 1, 2013, Pages 32-38

  Kong, Fanbin ^a   Oztop, Mecit Halil ^b,e   Paul Singh, R ^b,c   McCarthy, Michael J ^b,d  

^a UNIVERSITY OF GEORGIA   (United States)

^b Univ of California   (United States)

^c MASSEY UNIVERSITY   (New Zealand)

^d UNIVERSITY OF CALIFORNIA   (United States)

^e MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Gastric digestion; Magnetic Resonance Imaging (MRI); Peanut; Processing; Texture

Indexed keywords

CALCINATION; MAGNETIC RESONANCE IMAGING; MASS TRANSFER; MOISTURE; PROCESSING; TEXTURES;

DISINTEGRATION RATE; EXPONENTIAL EQUATIONS; GASTRIC DIGESTIONS; MASS TRANSFER PHENOMENA; MOISTURE ABSORPTION; PEANUT; TEXTURAL PARAMETERS; WEIBULL EQUATIONS;

DISINTEGRATION;

ARACHIS HYPOGAEA;

EID: 84866419728     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.044     Document Type: Article

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