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dc.contributor.author
Silva, Mercedes P.  
dc.contributor.author
Martinez, Maria J.  
dc.contributor.author
Casini, Cristiano  
dc.contributor.author
Grosso, Nelson  
dc.date.available
2017-04-07T18:19:23Z  
dc.date.issued
2010-06  
dc.identifier.citation
Silva, Mercedes P.; Martinez, Maria J.; Casini, Cristiano; Grosso, Nelson; Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage; Wiley; International Journal Of Food Science And Technology; 45; 7; 6-2010; 1499-1504  
dc.identifier.issn
0950-5423  
dc.identifier.uri
http://hdl.handle.net/11336/15000  
dc.description.abstract
The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40ºC. There were no differences in tocopherol contents between roasted and raw peanuts except in -tocopherol content that decreased after roasting. All tocopherol contents decreased during storage. On the contrary, lipid oxidation indicators such as PV and the intensity ratings of oxidized and cardboard flavour increased during storage. On the other hand, the intensity ratings of roasted peanutty flavour decreased with storage time. Good correlations were observed between tocopherol contents and PVs. Tocopherol contents could be used as indicator of oxidative state in peanut products.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Tocopherol  
dc.subject
Peanut  
dc.subject
Stability  
dc.subject
Oxidation  
dc.subject.classification
Otras Ciencias Agrícolas  
dc.subject.classification
Otras Ciencias Agrícolas  
dc.subject.classification
CIENCIAS AGRÍCOLAS  
dc.title
Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-03-30T18:22:46Z  
dc.identifier.eissn
1365-2621  
dc.journal.volume
45  
dc.journal.number
7  
dc.journal.pagination
1499-1504  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Nueva York  
dc.description.fil
Fil: Silva, Mercedes P.. INTA Estación Experimental Manfredi; Argentina  
dc.description.fil
Fil: Martinez, Maria J.. INTA Estación Experimental Manfredi; Argentina  
dc.description.fil
Fil: Casini, Cristiano. INTA Estación Experimental Manfredi; Argentina  
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina; Argentina. Universidad Nacional de Córdoba; Argentina  
dc.journal.title
International Journal Of Food Science And Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2010.02293.x  

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