Textural, rheological and sensory properties and oxidative stability of nut spreads-a review

International Journal of Molecular Sciences

Volumn 14, Issue 2, 2013, Pages 4223-4241

  Shakerardekani, Ahmad ^a   Karim, Roselina ^b   Ghazali, Hasanah Mohd ^b   Chin, Nyuk Ling ^b  

^a Iranian Pistachio Research Institute   (Iran)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Colloid; Milling; Peanut butter; Quality; Rancidity; Rheology; Roasting; Stability

Indexed keywords

AFLATOXIN; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; SWEETENING AGENT; TOCOPHEROL; TRACE ELEMENT; VEGETABLE OIL; VEGETABLE PROTEIN;

ALMOND; AUTOOXIDATION; BACTERIUM CONTAMINATION; BUTTER; CASHEW NUT; CONSUMER; COOKING; FAST FOOD; FLAVOR; FOOD COLOR; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; HAZELNUT; HUMAN; LIPID PEROXIDATION; MACADAMIA; MACRONUTRIENT; MEAL; NONHUMAN; NUT; NUT ALLERGY; NUTRITIONAL HEALTH; OXIDATION; PARTICLE SIZE; PASTE; PEANUT; PECAN; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PISTACHIO; PLANT PARAMETERS; PLANT SEED; REVIEW; RHEOLOGICAL PROPERTY; SALMONELLA TYPHIMURIUM; SENSORY PROPERTY; TEXTURAL PROPERTY; WALNUT;

EID: 84875111813     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms14024223     Document Type: Review

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