Oxidative Stability of a New Peanut Butter Bite Product
نویسندگان
چکیده
منابع مشابه
Sticky 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.
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The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.
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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 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 کاملDoes peanut butter transfer from hands to sports equipment?
Methods Baseline samples were taken from a previously used basketball and the hands of an avid basketball player. Five mL of peanut butter was applied to her hands and wiped with a commercial paper towel. The basket ball was dribbled for 5 minutes. Her hands were subsequently washed with regular soap and water. She then played with the potentially contaminated ball for another five minutes. Bot...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2021
ISSN: 2314-5765,2356-7015
DOI: 10.1155/2021/5528315