Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kristin M. Price"'
Autor:
Kristin M. Price, Timothy H. Sanders, Lisa L. Dean, Jane Cottonaro, Jack P. Davis, Daniel S. Sweigart
Publikováno v:
Peanut Science. 43:1-11
High oleic cultivars are becoming increasing prevalent in the peanut industry due to their increased shelf life compared to conventional cultivars. High oleic peanuts are typically defined as having oleic acid/linoleic acid (O/L) ratios ≥ 9, wherea
Autor:
Timothy H. Sanders, Marshall C. Lamb, Aaron J. Oakes, Jack P. Davis, Victor S. Sobolev, Kristin M. Price, Brittany L. White, Xiaolei Shi
Publikováno v:
LWT - Food Science and Technology. 51:492-499
Peanut meal (PM) is the high protein by-product remaining after commercial extraction of peanut oil. PM applications are limited because of typical high concentrations of aflatoxin. For the first time, pilot-scale extraction of protein and sequestrat
Publikováno v:
Journal of the American Oil Chemists' Society. 90:199-206
Peanut seed are approximately 50 % oil of which >80 % is either oleic or linoleic acid. The oleic/linoleic acid (O/L) ratio largely influences oxidative stability and hence peanut shelf life. Traditional peanut seed have O/L ratios near 1.5–2.0; ho
Publikováno v:
Food Chemistry. 119:539-547
Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours, blanched peanut seed, and peanut skins were characterised across a range of roast intensities. H-ORAC ranged from 5910 to 7990, 3040 to 3700 and 152,290 to 20