Optimization of arachin extraction from defatted peanut (Arachis hypogaea) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachin

Food and Bioproducts Processing

Volumn 95, Issue , 2015, Pages 38-46

  Zhao, Jing ^a,b,c   Zhou, Tingting ^a,b,c   Zhang, Yuyu ^d   Ni, Yuanying ^a,b,c   Li, Quanhong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruit and Vegetable Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^d BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Arachin; Defatted peanut cakes; Extraction; Optimization; Physiochemical property; Ultra high pressure

Indexed keywords

EMULSIFICATION; EXTRACTION; GELATION; LIQUIDS; OILSEEDS; OPTIMIZATION; PROTEINS;

ARACHIN; DEFATTED PEANUT CAKES; OPTIMUM EXTRACTION CONDITIONS; PHYSIO-CHEMICAL PROPERTIES; TRIS-HCL BUFFER SOLUTION; ULTRA HIGH PRESSURE (UHP); ULTRA-HIGH PRESSURE TREATMENT; ULTRAHIGH PRESSURE;

HIGH PRESSURE EFFECTS;

ARACHIS HYPOGAEA;

EID: 84929311825     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.03.009     Document Type: Article

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