Peanut and Walnut Rancidity: Effects of Oxygen Concentration and Relative Humidity
- 1 March 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (2), 465-469
- https://doi.org/10.1111/j.1365-2621.1996.tb14218.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roastingInternational Journal of Food Sciences and Nutrition, 1995
- Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property EvaluationJournal of Agricultural and Food Chemistry, 1994
- The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanutsInternational Journal of Food Science & Technology, 1993
- Effect of Storage on Roasted Peanut QualityPublished by American Chemical Society (ACS) ,1992
- Lipid Oxidation of Edible Peanut Pastes during Storage with Variation of Environmental and Processing Factors1,2Peanut Science, 1992
- Characteristics of peanut kernels roasted under various atmospheric environmentsJournal of Agricultural and Food Chemistry, 1991
- Microstructure of Peanut (Arachis hypogaea L. cv. Florigiant) Cotyledons after Oil CookingJournal of Food Science, 1991
- A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts.Journal of Food Science, 1990
- Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various TemperaturesJournal of Food Science, 1986
- Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins1Peanut Science, 1975