Roasted Peanut Flavor Variation Across Germplasm Sources1
نویسندگان
چکیده
منابع مشابه
Flavor 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....
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Introduction: Aflatoxins (AFs) are a group of mycotoxins created as metabolic items for the most part by three types of Aspergillus including Aspergillus flavus, Aspergillus parasiticus and the uncommon Aspergillus nomius. Eighteen aflatoxins have been identified up to now, but only six of them have been found in food and feed. Methods: The occurrence of aflatoxins in 32 samples of roasted red...
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ژورنال
عنوان ژورنال: Peanut Science
سال: 1990
ISSN: 0095-3679
DOI: 10.3146/i0095-3679-17-2-15