PERCEPTION OF PEANUTS PRODUCTS BY ACQUIRERS AND CONSUMERS

Authors

  • Paloma Lucía López
  • Ruben Horacio Olmedo
  • Nelson Ruben Grosso
  • Seguridad Alimentaria FCA-UNC

Keywords:

Arachis hypogaea, roasted, pyrazine, flavor, society

Abstract

NA

References

Baker, G. L., Cornell, J. A., Gorbet, D. W., O’Keefe, S. F., Sims, C. A., & Talcott, S. T. (2003). Determination of pyrazine and flavor variations in peanut genotypes during roasting. Journal of Food Science, 68(1), 394–400.

Chen, F., & Martín-belloso, O. (2010). Handbook of Fruit and Vegetable Flavors. Edited by Y. H. Hui. In Lebensmittelchemie (Vol. 64, Issue 6). https://doi.org/10.1002/lemi.201290031

Guo, C., Xie, Y. J., Zhu, M. T., Xiong, Q., Chen, Y., Yu, Q., & Xie, J. H. (2020). Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chemistry, 316(January). https://doi.org/10.1016/j.foodchem.2020.126269

Li Cuicui, Hou Lixia. (2018). Review on volatile flavor components of roasted oilseeds and their products. Grain & Oil Science Technology, 1(4): 151-156.

Lykomitros, D., Fogliano, V., & Capuano, E. (2016). Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts. Food Research International, 89, 860–869.

Olmedo, R., Grosso, A., & Grosso, R. (2014). Principales compuestos volátiles de deterioro en maní helado. Presentado en las XXIX Jornada Nacional de Maní en la fecha 18/09/2014. General Cabrera, Córdoba, Argentina. Publicado en libro de resumen de la Jornada.

Olmedo, R., Ribotta, P., & Grosso, R. (2018). Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil. 55(12), 5133–5141. https://doi.org/10.1007/s13197-018-3459-5

Shi, X., Dean, L. O., Davis, J. P., Sandeep, K. P., Sanders, T. H. (2018). The effects of differentdry roast parameters on peanut quality using an industrial belt-type roaster simulator. Food Chemistry, 240, 974-979.

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Published

2020-12-01

Issue

Section

COMUNICACIONES Y OTROS

How to Cite

PERCEPTION OF PEANUTS PRODUCTS BY ACQUIRERS AND CONSUMERS. (2020). Nexo Agropecuario, 8(2), 118-125. https://revistas.unc.edu.ar/index.php/nexoagro/article/view/30829