Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2571-2577

  Xiao, Chuqiao ^a   Zheng, Lin ^a   Su, Guowan ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Activated carbon; Amino acid; Antioxidant activity; Decolourization; Peanut meal

Indexed keywords

ACTIVATED CARBON; AMINO ACIDS; ANTIOXIDANTS; AROMATIC COMPOUNDS; NITROGEN; OILSEEDS; PEPTIDES; PH EFFECTS;

ACIDIC CONDITIONS; ANTI-OXIDANT ACTIVITIES; DECOLOURIZATION; NITROGEN COMPONENT; PEANUT MEAL; SOLUTION PH; TOTAL AMINO ACIDS; TOTAL PHENOLICS;

ASCORBIC ACID;

ARACHIS HYPOGAEA;

EID: 84939262480     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12587     Document Type: Article

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