Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

Autor: Valeria Nepote, Nelson R. Grosso, Julio Alberto Zygadlo, María Paula Zunino, Mariana Larrauri, M Guillermina Barrionuevo, Marta Graciela Mestrallet, Cecilia Gabriela Riveros

Publikováno v: Journal of the Science of Food and Agriculture. 93:1751-1757

Background Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability and sensory prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eab007ab085cc3ccbc40c11e1fbd6d43
https://doi.org/10.1002/jsfa.5965

Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina

Autor: Cecilia Gabriela Riveros, Nelson R. Grosso, Valeria Nepote, Marta Graciela Mestrallet

Publikováno v: Grasas y Aceites, Vol 60, Iss 4, Pp 388-395 (2009)
Grasas y Aceites; Vol. 60 No. 4 (2009); 388-395
Grasas y Aceites; Vol. 60 Núm. 4 (2009); 388-395
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

El objetivo del trabajo fue determinar la composición quí- mica, atributos sensoriales y la aceptabilidad de pastas de cacahuete elaboradas a partir del cultivar alto oleico, Granoleico (GO-P), en comparación con el cultivar convencional, Tegua (T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d1c7cd25e8616ce3b3ab92c1bb1bcbf
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/590/604

Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts

Autor: Marta Graciela Mestrallet, Nelson R. Grosso, Valeria Nepote

Publikováno v: Journal of Food Science. 69:295-300

The purpose of this work was to determine the antioxidant effect of extracts obtained from peanut skins on honey roasted peanuts. A consumer test, chemical analysis, and descriptive sensory analysis were performed on samples of honey roasted peanuts

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3356e35d208dd8aae24112090b97537
https://doi.org/10.1111/j.1365-2621.2004.tb13632.x

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

Autor: María J. Días, Nelson R. Grosso, Silvia Alicia Conci, Liliana Ryan, Valeria Nepote, Marta Graciela Mestrallet, Laura Carnacini

Publikováno v: Grasas y Aceites, Vol 55, Iss 4, Pp 401-408 (2004)
Grasas y Aceites; Vol. 55 No. 4 (2004); 401-408
Grasas y Aceites; Vol. 55 Núm. 4 (2004); 401-408
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM) y Maní Tostado (MT). Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb3ccc420577353bee011e630d34bccf
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/207/207

Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

Autor: Marta Graciela Mestrallet, Valeria Nepote, Claudia Mariana Asensio, Nelson R. Grosso, Rubén Horacio Olmedo

Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aroma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1bca272f8e04fb378eae2e530e6a5a3
Wiley Online Library