Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving pe...

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Detalles Bibliográficos
Autores principales: Zhang, Yajing, Chen, Yu, Liu, Chen, Chen, Fusheng, Yin, Lijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670177/
https://www.ncbi.nlm.nih.gov/pubmed/38002240
http://dx.doi.org/10.3390/foods12224183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670177/
https://www.ncbi.nlm.nih.gov/pubmed/38002240
http://dx.doi.org/10.3390/foods12224183

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