検索結果 1 件
デジタル記事
全国の図書館
- 要約等...:title><jats:p>Off‐flavor due to......lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high‐oleic acid/linoleic ......O/L) ratio has the potential to s......icantly extend the shelf life of roasted peanuts. To determine the full potential......fe improvement of oil‐roasted high‐O/L peanuts, a study was conducted to examine the effects of roasting high‐O/L peanuts (O/L=30) in hi......(O/L=23.2) or conventional (O/L=1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at...... PV, oxidative stability index (OSI), moisture content...
- 参照Effect of Maturing Stages on Bioactive Prop......es, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) ...
- 著者標目G. E. Bolton T. H. Sanders
検索結果は以上です。