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
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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:  2013-07-15    
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.
Affiliation:
Department of Food, Bioprocessing, Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.
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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


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