Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 4 of 4 for “"roasted peanuts"”.
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… polyunsaturated fatty acid content of lipids in peanuts makes them more susceptible to lipid oxidation. The major by-products of the oxidation reaction are nonanal, hexanal, octanal, and decanal. These chemicals are associated with cardboardy, painty, and oxidized flavors associated with flavor …
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Avaliação físico química e nutricional de amendoins industrializados durante o armazenamento.
… was to evaluate possible nutritional changes in peanuts obtained by different processes, during their storage. Sweet type peanuts, shelled, Japanese, and roasted that were placed in their original package and home storage was simulated were evaluated. For both physical and chemical parameters …
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Studies on the Quality of Soybean Oil: Extraction Method, Soybean Type, and Oxidative Stability
… products, such as corn chips, potato chips, dry roasted peanuts, and pork rinds.
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Digestible indispensable amino acid scores for food proteins
… of amino acids in pigs for raw pork loin, roasted pork loin, grilled pork loin, fried pork loin, and casein. Six ileal-cannulated barrows were allotted to a 6 × 6 Latin square design with 6 diets and 6 periods during which ileal effluent samples were collected to determine amino acid …