Oven, microwave, and combination roasting of peanuts: Comparison of inactivation of salmonella surrogate enterococcus faecium, color, volatiles, flavor, and lipid oxidation

Journal of Food Science

Volumn 79, Issue 8, 2014, Pages

  Smith, Alicia L ^a   Perry, Jennifer J ^a   Marshall, Julie A ^b   Yousef, Ahmed E ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b LUBBOCK CHRISTIAN UNIVERSITY   (United States)

Author keywords

Color; Flavor; Lipid oxidation; Peanut; salmonella

Indexed keywords

FATTY ACID; FLAVORING AGENT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; BACTERIAL COUNT; CHEMISTRY; COLOR; COMPARATIVE STUDY; ENTEROCOCCUS FAECIUM; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LIPID METABOLISM; MASS SPECTROMETRY; MICROBIOLOGY; MICROWAVE RADIATION; ODOR; PEANUT; PHYSIOLOGY; PROCEDURES; SALMONELLA; TASTE;

ARACHIS HYPOGAEA; COLONY COUNT, MICROBIAL; COLOR; ENTEROCOCCUS FAECIUM; FATTY ACIDS, NONESTERIFIED; FLAVORING AGENTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LIPID METABOLISM; MASS SPECTROMETRY; MICROWAVES; ODORS; SALMONELLA; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84905454962     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12528     Document Type: Article

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