Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Timothy H. Sanders"'
Publikováno v:
LWT. 75:520-528
Peanuts were systematically deep fried, blister fried, or dry roasted at 177 °C to Hunter L-values of 53.0 ± 1.0, 48.5 ± 1.0, and 43.0 ± 1.0, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal
Publikováno v:
Peanut Science. 43:94-105
Mitochondrial DNA (mtDNA) fragmentation has been proposed as a time-temperature integrator (TTI) for high-moisture thermal processes using low-acid, high-temperature and high-acid, low-temperature protocols. In this study, dry roasted peanuts were as
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:
Harold E. Pattee, Lisa O. Dean, Timothy H. Sanders, Thomas G. Isleib, Keith W. Hendrix, R. Scott Tubbs
Publikováno v:
Peanut Science. 42:83-91
In order to ascertain whether or not flavor differed between high- and normal-oleic peanuts (Arachis hypogaea L.), data from the quality assessment phase of the Uniform Peanut Performance Test (UPPT) were used to compare the mean of 27 high-oleic cul
Publikováno v:
Journal of Essential Oil Bearing Plants. 18:605-612
Peanut or groundnut (Arachis hypogaea L.) is a valuable oilseed crop, but other than the seed, the rest of the plant is of minimal value. Plant material including the leaves is used as soi...
Publikováno v:
Journal of Food Process Engineering. 38:555-561
Peanut skins are a processing waste product with potential as a low-cost source of polyphenols for nutraceutical or functional food ingredient use. Aqueous extractions of peanut skins and subsequent concentration of these extracts can result in norma
Autor:
Timothy H. Sanders, Harold E. Pattee, Barbara B. Shew, Jay W. Chapin, Susana R. Milla-Lewis, Lisa O. Dean, Thomas G. Isleib, M. Carolina Zuleta, S. C. Copeland, W. Scott Monfort, Keith W. Hendrix, J. E. Hollowell, Maria Balota
Publikováno v:
Journal of Plant Registrations. 9:44-52
Publikováno v:
Food chemistry. 240
Peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study used a pilot plant scale roaster that simulates the configuratio
Autor:
R. S. Calhoun, Timothy H. Sanders
Publikováno v:
Peanut Science. 41:65-71
A number of outbreaks of salmonellosis since 2006 associated with the consumption of Salmonella-contaminated peanut butter have increased concerns about this food and the associated processing methods. Laboratory studies were conducted to determine t
Publikováno v:
LWT - Food Science and Technology. 56:537-542
Our lab has developed a process for sequestering aflatoxin from contaminated peanut meal (PM) using commercial bentonite clays while protein is simultaneously extracted and hydrolyzed by a commercial protease. The objectives of this study were to seq