FACTORS AFFECTING THE SHELF STABILITY OF SUNFLOWER NUTS

被引：10

作者：

BUDIN, JT

BREENE, WM

机构：

[1] Dept. of Food Science, University of Minnesota, St. Paul, 55108, MN

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 05期

关键词：

ANTIOXIDANT; DRY ROAST; HIGH LINOLEIC ACID; HIGH OLEIC ACID; OIL ROAST; PEROXIDE VALUE; SHELF STABILITY; SUNFLOWER NUTS;

D O I：

10.1007/BF02542582

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dehulled, raw, whole sunflower kernels of high-oleic acid (HOA) and high-linoleic acid (HLA) types were shelf-stable at 23 and 37-degrees-C for over one year. Dry-roasted HOA kernels were more stable than dry-roasted HLA kernels. Oil-roasted HLA kernels were more stable than dry-roasted ones. Stability of roasting oil and storage temperature had no appreciable effect on shelf stability of kernels.

引用

页码：493 / 496

页数：4

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