Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 105-113

  Wilkin, Jonathan D ^a   Ashton, Ian P ^b   Fielding, Louise M ^b   Tatham, Arthur S ^b  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^b CARDIFF METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Antioxidants; Lipid oxidation; Peanut; Storage

Indexed keywords

ATMOSPHERIC CONDITIONS; BREAKFAST CEREALS; LIPID OXIDATION; OXIDATIVE STABILITY; PEANUT; RADICAL SCAVENGING; STORAGE STABILITY; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS; ENERGY STORAGE; MODIFIED ATMOSPHERE PACKAGING; OXIDATION RESISTANCE;

OXIDATION;

ARACHIS; ARACHIS HYPOGAEA;

EID: 84891628124     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1033-0     Document Type: Article

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