Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
نویسندگان
چکیده
منابع مشابه
Effects of delayed icing on the sensory, chemical, microbial and microstructure attributes of banana shrimp (Fenneropenaeus merguiensis) during ice storage
The effect of delayed icing on the quality of banana shrimp (Fenneropenaeus merguiensis) was investigated by determining sensory, physicochemical (pH, TVB-N and WHC), microbial (TMC, total mesophilic counts and TPC, total psychrophilic counts) and microstructure aspects over 20 days during ice storage. The fresh shrimp stored in the immediately iced after caught (lot I) were organoleptically ac...
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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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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2010
ISSN: 0950-5423,1365-2621
DOI: 10.1111/j.1365-2621.2010.02293.x