Value-added processing of peanut skins: Antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 43, 2012, Pages 10776-10783

  Constanza, Karen E ^a   White, Brittany L ^b   Davis, Jack P ^b   Sanders, Timothy H ^b   Dean, Lisa L ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

antioxidants; Arachis hypogaea; peanut skins; phenolic compounds; procyanidins; spray drying

Indexed keywords

ANTIOXIDANTS; ARACHIS HYPOGAEA; PEANUT SKIN; PHENOLIC COMPOUNDS; PROCYANIDINS;

AGENTS; DRYING; ETHANOL; FLAVONOIDS; OILSEEDS; OLIGOMERS; POLYMERS; POLYSACCHARIDES;

PHENOLS;

ANTIOXIDANT; BIFLAVONOID; CATECHIN; HYGROSCOPIC AGENT; MALTODEXTRIN; PHENOL DERIVATIVE; PLANT EXTRACT; POLYSACCHARIDE; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; PEANUT; PLANT SEED;

ANTIOXIDANTS; ARACHIS HYPOGAEA; BIFLAVONOIDS; CATECHIN; DESICCATION; FOOD HANDLING; HYGROSCOPIC AGENTS; PHENOLS; PLANT EXTRACTS; POLYSACCHARIDES; PROANTHOCYANIDINS; SEEDS;

ANIMALIA; ARACHIS HYPOGAEA;

EID: 84868124505     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3035258     Document Type: Article

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