PEANUT PROTEIN - VERSATILE FOOD INGREDIENT

被引：16

作者：

AYRES, JL ^{[1
]}

DAVENPORT, BL ^{[1
]}

机构：

[1] GOLD KIST RES CTR,LITHONIA,GA 30058

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1977年 / 54卷 / 02期

关键词：

D O I：

10.1007/BF02912384

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：A109 / A111

页数：3

共 16 条

[1] PROCESSING OF EDIBLE PEANUT FLOUR AND GRITS [J].

AYRES, JL ;

BRANSCOMB, LL ;

ROGERS, GM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (04) :133-136

[2]

BEUCHAT LR, 1975, J AGR FOOD CHEM, V23, P617

[3]

BOCK H, 1968, Patent No. 3402165

[4] EFFECT OF MOIST HEAT ON SOLUBILITY AND STRUCTURAL COMPONENTS OF PEANUT PROTEINS [J].

CHERRY, JP ;

MCWATTERS, KH ;

HOLMES, MR .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1199-1204

[5] DIFFUSION PHENOMENA IN SOLVENT EXTRACTION OF PEANUT OIL - EFFECT OF CELLULAR STRUCTURE [J].

FAN, HP ;

MORRIS, JC ;

WAKEHAM, H .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1948, 40 (02) :195-199

[6]

IRVING GW, 1946, Patent No. 2405830

[7] BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATES [J].

KHAN, MN ;

RHEE, KC ;

ROONEY, LW ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1975, 40 (03) :580-583

[8]

MCLEAN A, 1941, Patent No. 2230624

[9] FUNCTIONAL PROPERTIES OF PEANUT PASTE AS AFFECTED BY MOIST HEAT-TREATMENT OF FULL-FAT PEANUTS [J].

MCWATTERS, KH ;

CHERRY, JP .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1205-1209

[10] EFFECT OF HEAT ON PEANUT PROTEINS .1. SOLUBILITY PROPERTIES AND IMMUNOCHEMICAL-ELECTROPHORETIC MODIFICATIONS [J].

NEUCERE, NJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :252-&

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