Erratum to: Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance
نویسندگان
چکیده
منابع مشابه
Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts.
INTRODUCTION Few studies have evaluated the effect of nuts processing on the glycemic response and satiety. OBJECTIVE To evaluate the effect of peanut processing on glycemic response, and energy and nutrients intake. METHOD Thirteen healthy subjects (4 men and 9 women), with a mean age of 28.5 ± 10 years, BMI 22.7 ± 2.5 kg/m², and body fat 23.7 ± 5.7% participated in this randomized crossov...
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The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free ra...
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In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affec...
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BACKGROUND:Raw and roasted nuts are one of the most popular snacks consumed in Iran but mishandling and poor storage conditions and practices may lead to promote the growth of microorganisms and foodborne intoxications and infections. OBJECTIVES:The purpose of this study was to investigate the microbial quality of raw and roasted (salted and unsalt- ed) n...
متن کاملCompositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.
Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single l...
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ژورنال
عنوان ژورنال: Plant Foods for Human Nutrition
سال: 2010
ISSN: 0921-9668,1573-9104
DOI: 10.1007/s11130-010-0174-4