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This paper presents a comprehensive review of the nutritional chemistry of peanut components (macronutrients-proteins,
The safe storage of peanuts was important for the stable supply of peanut products in the market and their edible safety. The aim of this study was to investigate the
Nomenclature of allergens Official allergen nomenclature uses the Latin name of the allergen source to describe single allergens. Thus, for the peanut allergens the first three letters of the genus, Arachis, followed by the first letter of the species name, h for hypogaea, and then the allergen number in the order of discovery are used, i.e., Ara h 1
Storage of peanuts under low oxygen or anoxia conditions reduces the oxidation of lipids and production and release of lipid-oxidation related volatile organic
Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly
Results showed that the basic subunits and disulfide contents of peanut protein were not affected by storage temperature and time. However, the −SH contents
The color change of fresh in-shell peanuts under different storage conditions is presented in Figs. 2 A and S2 has been reported that the L* value reflects the brightness of fresh peanuts, the higher the L* value is, the brighter fresh peanuts are; the a* value signifies
Therefore, covering all aspects of peanut structural components (including peanut bioactive compounds, proteins, and oil content) and studying different approaches from oxidation
The quality change differences of peanut after being dried by solar radiation and at 35, 40, 45, 50 during later storage were investigated, including moisture content (MC) and germination
Flavor "fade" of peanuts due to lipid thermal oxidation is associated with (1) carbonylamine reactions [72]; (2) flavor encapsulation between proteins and lipid hydroperoxides [73]; (3
Abstract. Peanuts contain a diverse and vast array of chemical and biological compounds having a rich nutritional profile and contain an excellent source of health-promoting substances. This multipurpose product can be used to extract oil and
1. EVOLUTION OF PEANUT Peanut (Arachis hypogaea L.) and its wild relatives are endemic to South America having ranged from present‐day Brazil to Bolivia, Argentina, Paraguay, and Uruguay.1 Today''s cultivated peanut, which is tetraploid (A genome), is a member of the legume family (Fabaceae) and evolved from a rare
Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances
The Electrochemical Society''s Vilas Pol has developed a new process to turn simple packing peanuts into energy-storing battery components. Pol, an associate professor at Purdue University and active member of ECS, has thoroughly succeeded in turning one person''s trash into another person''s high-tech treasure.
Physical damage can be caused by dark discoloration and a decrease in peanut hardness during storage. Increased rates of respiration, off-flavor, and rancidity are chemical changes that cause a
The energy content of storage substances has been studied in Mediterranean evergreen (Diamantoglou and Kull, 1982, Larcher and Thomaser-Thin, 1988, Meletiou-Christou et al., 1994) and deciduous species (Diamantoglou et al., 1989), as well as in
Therefore, covering all aspects of peanut structural components (including peanut bioactive compounds, proteins, and oil content) and studying different
To better understand the effect of oxygen levels in the storage environment on peanut protein oxidation and explore the mechanism, the functional properties and the
Peanut is an energy dense food item and it contains a substantial amount of fat, proteins, carbohydrate, both fat soluble and water soluble vitamins, minerals and
However, peanut is susceptibly contaminated by Aspergillus flavus (A. flavus) at the planting, harvest, storage and transportation steps of supply chain (Hertwig et al., 2020). A. flavus can produce highly carcinogenic and teratogenic aflatoxins, which causes enormous economic losses and brings threat to human health, especially in Asian
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