Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Food Chemistry

Volumn 145, Issue , 2014, Pages 883-891

  Ma, Yuanyuan ^a   Kerr, William L ^a   Swanson, Ruthann B ^b   Hargrove, James L ^b   Pegg, Ronald B ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant capacity; Dietary fibre; NP HPLC ESI MS; Peanuts Polyphenolics Proanthocyanidins (PACs)

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CONCENTRATION-DEPENDENT; DIETARY FIBRE; NP-HPLC/ESI-MS; PHENOLICS CONTENT; PROANTHOCYANIDINS; TOTAL PHENOLICS;

AGENTS; BLANCHING; FLAVONOIDS; FOOD PRODUCTS; OILSEEDS;

FIBERS;

ANTIOXIDANT; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BUTTER; CONTROLLED STUDY; DIETARY FIBER; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEANUT;

ARACHIS HYPOGAEA;

ANTIOXIDANT CAPACITY; DIETARY FIBRE; NP-HPLC/ESI-MS; PEANUTS; POLYPHENOLICS; PROANTHOCYANIDINS (PACS);

ANTIOXIDANTS; ARACHIS HYPOGAEA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FIBER; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; FRUIT; FUNCTIONAL FOOD; GEORGIA; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; INDUSTRIAL WASTE; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; ROSACEAE; SEEDS; SOLUBILITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SWEETENING AGENTS;

EID: 84884507870     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.125     Document Type: Article

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