☆ 4.7 Article

Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

FOOD CHEMISTRY (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS

Jia-Shen Cai et al.

Summary: The study found that the physicochemical properties of roasted soybeans are temperature-dependent, with primary heat-sensitive amino acids including methionine, arginine, and cysteine. The volatile compound 2,5-dimethylpyrazine showed the highest abundance, while the regression model indicated a correlation of hexanal and aliphatic alcohols with beany flavor, and pyrazines, heterocycles, and furanoids with roasted flavor.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil

Kai-Min Yang et al.

Summary: This study examined the differences in peanut oil aroma based on variety, roasting temperatures, and pressing components using HS-SPME combined with GC and GC-MS. The optimal conditions for extracting peanut oil were determined, and the primary compounds present in peanut oil were identified as pyrazines. The study also found that the content of certain compounds in peanut oil varied with roasting temperature and peanut variety, with pyrazine content increasing in some oils as roasting temperature increased.

MOLECULES (2021)

添加到收藏夹

Article Food Science & Technology

Control strategies of pyrazines generation from Maillard reaction

Hang Yu et al.

Summary: This review emphasizes on the control strategies of pyrazines generation from the MR, including utilization of new reactants, modification of reaction conditions, and adoption of emerging techniques. Key findings reveal that ammonia released from the pyrolysis of amino sources significantly promoted the generation of pyrazines. Peptides-involved MR systems generally synthesized more types and higher content of pyrazines, depending on the structure of N-terminal amino acid in the peptide.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Chemistry, Applied

A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems

Reza Farhoosh

FOOD CHEMISTRY (2020)

添加到收藏夹

Review Food Science & Technology

Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease

Barbara Sottero et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

Ruben H. Olmedo et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Kunlun Liu et al.

FOOD SCIENCE & NUTRITION (2019)

添加到收藏夹

Article Food Science & Technology

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS

Lirong Xu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

添加到收藏夹

Article Food Science & Technology

Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage

Ali Turan

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage

Maria Paula Martin et al.

JOURNAL OF FOOD SCIENCE (2018)

添加到收藏夹

Article Food Science & Technology

Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil

Ruben Olmedo et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

添加到收藏夹

Article Food Science & Technology

Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts

Shangci Wang et al.

FOOD PACKAGING AND SHELF LIFE (2017)

添加到收藏夹

Article Food Science & Technology

Flavor of roasted peanuts (Arachis hypogaea) Part II: Correlation of volatile compounds to sensory characteristics

Dimitrios Lykomitros et al.

FOOD RESEARCH INTERNATIONAL (2016)

添加到收藏夹

Article Chemistry, Applied

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation

Olmedo Ruben et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Review Biochemistry & Molecular Biology

Teaching the basics of redox biology to medical and graduate students: Oxidants, antioxidants and disease mechanisms

Balaraman Kalyanaraman

REDOX BIOLOGY (2013)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

Cecilia G. Riveros et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

添加到收藏夹

Article Food Science & Technology

A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

V. Nepote et al.

JOURNAL OF FOOD SCIENCE (2009)

添加到收藏夹

Article Food Science & Technology

Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

Ruben Olmedo et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

添加到收藏夹

Article Food Science & Technology

Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures

N. R. Grosso et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)

添加到收藏夹

Article Medicine, Legal

Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient

George A. Burdock et al.

REGULATORY TOXICOLOGY AND PHARMACOLOGY (2008)

添加到收藏夹

Article Food Science & Technology

Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

Valeria Nepote et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

添加到收藏夹

Article Agriculture, Multidisciplinary

Chemical and sensory stability of roasted high-oleic peanuts from Argentina

V Nepote et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)

添加到收藏夹

Article Food Science & Technology

Flavor fade in peanuts during short-term storage

JP Williams et al.

JOURNAL OF FOOD SCIENCE (2006)

添加到收藏夹

Review Chemistry, Applied

Review of methods to determine chain-breaking antioxidant activity in food

V Roginsky et al.

FOOD CHEMISTRY (2005)

添加到收藏夹

Article Agriculture, Multidisciplinary

Chemical composition of some wild peanut species (Arachis L.) seeds

NR Grosso et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.