Filipino consumer preferences for peanut butter
نویسندگان
چکیده
منابع مشابه
A Study of Consumer Storage of Commercially Available Peanut Butter with Analysis of Variance
Outbreaks of Salmonella contamination of peanut butter have become a serious food safety concern for consumers. Based on the recent studies on peanut butter storage periods and storage methods, we aim to investigate how temperature and light affect the bacteria growth on generic brands of peanut butter. Our results indicate strong temperature and light effects on bacteria growth and the two mai...
متن کاملFlavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.
UNLABELLED Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12....
متن کاملConsumer Storage Period and Temperature for Peanut Butter and Their Effects on Survival of Salmonella and Escherichia coli O157:H7
Recent recurrence of Salmonella contamination of peanut butter has become a serious food safety concern for consumers. A study was conducted to identify storage periods and temperature conditions of peanut butter in domestic kitchens and to determine the effects of those storage periods and conditions on survival of Salmonella and Escherichia coli O157:h7. Surveys assessed consumer storage peri...
متن کاملSticky Decisions: Peanut Butter in a Time of Salmonella
We present a consumer-focused perspective on creating communications regarding potentially contaminated foods. It is illustrated with decisions that might have faced US consumers during the 2009 recalls of peanut and pistachio products. The example shows how knowledge about test results and regulatory processes might be made more useful to consumers.
متن کاملEffects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter.
Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of t...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Annals of Tropical Research
سال: 2006
ISSN: 0116-0710
DOI: 10.32945/atr2815.2006