Optimization of trans-Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface Methodology

Effect of postharvest stress application by slicing at 0.2, 0.4, and 0.6 cm, exposure to ultrasound (power density of 39.2 mW/cm³) for 4 min at 25 °C and subsequent incubation for 24, 36, 42, and 48 h on trans-resveratrol concentrations, and sensory attributes were evaluated using response surface m...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2007-09, Vol.72 (7), p.S450-S462
Hauptverfasser:	Rudolf, J.L, Resurreccion, A.V.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Arachis - chemistry Arachis - standards Arachis hypogaea Biological and medical sciences Consumer Behavior Effects Food Handling - methods Food industries Food science Food Technology Fundamental and applied biological sciences. Psychology Nutritive Value Odorants - analysis Optimization Particle Size peanut Peanuts postharvest injuries postharvest treatment response surface methodology resveratrol seeds sensory properties slicing Stilbenes - analysis Taste Time Factors trans-resveratrol Ultrasonic imaging ultrasonic treatment Ultrasonics ultrasound
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!