Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts

In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradi...

Descripción completa

Detalles Bibliográficos
Autores principales: de Camargo, Adriano Costa, de Souza Vieira, Thais Maria Ferreira, Regitano-D’Arce, Marisa Aparecida Bismara, de Alencar, Severino Matias, Calori-Domingues, Maria Antonia, Canniatti-Brazaca, Solange Guidolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317690/
https://www.ncbi.nlm.nih.gov/pubmed/22489128
http://dx.doi.org/10.3390/ijms13032827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317690/
https://www.ncbi.nlm.nih.gov/pubmed/22489128
http://dx.doi.org/10.3390/ijms13032827

Ejemplares similares