Influence of Tertiary Butylhydroquinone and Certain Other Surface Coatings on the Formation of Carbonyl Compounds in Granulated Roasted Peanuts
- 1 January 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (1) , 246-248
- https://doi.org/10.1111/j.1365-2621.1982.tb11070.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effect of Tertiary Butylhydroquinone on the Shelf Life of Salted-in-the-Shell Roasted Peanuts1Peanut Science, 1980
- EFFECTS OF ACETYLATED MONOGLYCERIDE COATINGS ON PECAN KERNEL SHELF-LIFEJournal of Food Science, 1979
- Effect of stabilization of crude whale oil with tertiary butylhydroquinone and other antioxidants upon keeping quality of resultant deodorized oil. A feasibility studyJournal of Oil & Fat Industries, 1974
- Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differencesJournal of Agricultural and Food Chemistry, 1972
- Studies on antioxidant treatments of crude vegetable oilsJournal of Oil & Fat Industries, 1970
- Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass SpectrometryJournal of Food Science, 1969
- Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor PeanutsJournal of Food Science, 1965
- Estimating carbonyl compounds in rancid fats and foodsJournal of Oil & Fat Industries, 1954