Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in li...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Semina: Ciências Agrárias
Asıl Yazarlar: Valmor Ziegler, Cristiano Dietrich Ferreira, Caroline Tuchtenhagen Rockembach, Cláudio Martin Pereira de Pereira, Maurício de Oliveira, Moacir Cardoso Elias
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidade Estadual de Londrina 2017
Konular:
Agrociencias
peanuts
roasting
Oxidative stability
sensory and chemical properties
Online Erişim:https://www.redalyc.org/articulo.oa?id=445749994016
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller