Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Mcdaniel, Kristin A ^a   White, Brittany L ^b   Dean, Lisa L ^a,b   Sanders, Timothy H ^a,b   Davis, Jack P ^a,b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Maillard browning; Peanuts; Roasting; Sugar; Tocopherol

Indexed keywords

AMINO ACID; ANTIOXIDANT; CARBOHYDRATE; PROTEIN; TOCOPHEROL; WATER;

ARTICLE; CHEMISTRY; COLOR; EUROPE; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; NORTH AMERICA; PEANUT; STATISTICAL MODEL;

AMINO ACIDS; ANTIOXIDANTS; ARACHIS HYPOGAEA; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; EUROPE; FOOD HANDLING; HOT TEMPERATURE; LINEAR MODELS; NORTH AMERICA; PROTEINS; TOCOPHEROLS; WATER;

ARACHIS HYPOGAEA;

EID: 84871205230     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02979.x     Document Type: Article

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