INFLUENCE OF STORAGE AND PACKAGING ON VOLATILE COMPOUNDS OF ROASTED PEANUTS

被引:0
|
作者
BALLSCHMIETER, HM
机构
关键词
D O I
10.1002/lipi.19720740211
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:112 / +
页数:1
相关论文
共 50 条
  • [21] IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN ROASTED COCONUT
    JAYALEKSHMY, A
    NARAYANAN, CS
    MATHEW, AG
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (11) : 873 - 880
  • [22] The influence of packaging material on volatile compounds of pale lager beer
    Gagula, Goran
    Mastanjevic, Kristina
    Mastanjevic, Kresimir
    Krstanovic, Vinko
    Horvat, Daniela
    Magdic, Damir
    FOOD PACKAGING AND SHELF LIFE, 2020, 24
  • [23] Identification of volatile flavor compounds in roasted coconut
    Jayalekshmy, A.
    Narayanan, C.S.
    Mathew, A.G.
    JAOCS, Journal of the American Oil Chemists' Society, 1991, 68 (11): : 873 - 880
  • [24] Studies on the volatile compounds of roasted spotted shrimp
    Tachihara, T
    Ishizaki, S
    Ishikawa, M
    Kitahara, T
    CHEMISTRY & BIODIVERSITY, 2004, 1 (12) : 2024 - 2033
  • [25] Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions
    Lee, C. M.
    Resurreccion, A. V. A.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2006, 39 (08) : 872 - 882
  • [26] INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS
    BUCKHOLZ, LL
    DAUN, H
    STIER, E
    TROUT, R
    JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 547 - 554
  • [27] COMPARISON OF CARBONYL-COMPOUNDS IN ROASTED AND NONROASTED SPANISH AND RUNNER PEANUTS
    BROWN, DF
    SENN, VJ
    DOLLEAR, FG
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (03) : 463 - 467
  • [28] Honey roasted peanuts and roasted peanuts from Argentina.: Sensorial and chemical analyses
    Mestrallet, MG
    Carnacini, L
    Días, MJ
    Nepote, V
    Ryan, L
    Conci, S
    Grosso, NR
    GRASAS Y ACEITES, 2004, 55 (04) : 401 - 408
  • [29] Effects of processing conditions and packaging material on the quality attributes of dry-roasted peanuts
    Adebiyi, AP
    Adeyemi, IA
    Olorunda, AO
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (13) : 1465 - 1471
  • [30] SYNTHESIS AND IDENTIFICATION OF 3 2-ALKYLBENZOTHIAZOLES IN THE VOLATILE FLAVOR CONSTITUENTS OF ROASTED PEANUTS
    HO, CT
    JIN, QZ
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1982, 15 (06): : 366 - 367