Preserving sensory attributes of roasted peanuts using edible coatings

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 850-859

  Riveros, Cecilia G ^a   Mestrallet, Marta G ^a   Quiroga, Patricia R ^a   Nepote, Valeria ^a   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Descriptive analysis; Edible film; Oxidation; Peanuts; Preserving; Rancidity; Sensory; Stability

Indexed keywords

DESCRIPTIVE ANALYSIS; EDIBLE FILMS; PEANUTS; PRESERVING; RANCIDITY; SENSORY;

CALCINATION; CELLULOSE; CONVERGENCE OF NUMERICAL METHODS; FOOD ADDITIVES; INDICATORS (CHEMICAL); OILSEEDS; OXIDATION;

COATINGS;

ARACHIS HYPOGAEA;

EID: 84874979074     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12036     Document Type: Article

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