Document Detail


Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.
MedLine Citation:
PMID:  23057836     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Peanut skins are a low-value residue material from peanut processing which contain naturally occurring phenolic compounds. The use of this material to improve antioxidant capacity and shelf-life of foods can add value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries.
Authors:
Chellani S Hathorn; Timothy H Sanders
Related Documents :
6353966 - Tasting and smelling as active, exploratory sensory processes.
14568306 - Palatability, food intake and the behavioural satiety sequence in male rats.
9050386 - Early reasoning about desires: evidence from 14- and 18-month-olds.
9436066 - Alterations in adolescents' sensory taste preferences during and after pregnancy.
10985156 - Complete primary repair of exstrophy. surgical technique.
9783876 - Class differences in the food rules mothers impose on their children: a cross-national ...
Publication Detail:
Type:  Journal Article     Date:  2012-10-11
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-20     Completed Date:  2013-04-22     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S407-11     Citation Subset:  IM    
Copyright Information:
Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*
Arachis hypogaea / chemistry*
Color
Dietary Supplements*
Female
Food Handling
Food Quality
Humans
Male
Nutritive Value
Phenols / analysis
Taste*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Phenols

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Localizing F(ST) outliers on a QTL map reveals evidence for large genomic regions of reduced gene ex...
Next Document:  Associations of passerine birds, rabbits, and ticks with Borrelia miyamotoi and Borrelia andersonii ...