PMID: 11902951Mar 21, 2002Paper

Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography

Journal of Agricultural and Food Chemistry
S-Y Lee, John M Krochta

Abstract

Four different formulations of whey-protein-based coatings were used to coat peanuts. Four controls were used to investigate the effects of different ingredients in the coating formulation on the peanut shelf life. Untreated peanuts were designated as the reference. The peanut samples were stored in duplicate at 40, 50, and 60 degrees C for storage durations of up to 31 weeks. The analysis of hexanal indicated that the coated samples were oxidized significantly slower than the reference; hence, the predicted shelf life was longer for the coated samples. However, the investigation of the control ingredients revealed that even when only water was applied onto the peanuts the oxidation was delayed.

Citations

Jan 16, 2014·Journal of Food Science and Technology·Sibel OzilgenMustafa Ozilgen
Jan 20, 2012·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·X ZhuK L Yam
May 9, 2006·Journal of Biochemical and Biophysical Methods·A StafiejE Lankmayr
Jun 20, 2015·Critical Reviews in Food Science and Nutrition·Pramila Umaraw, Akhilesh K Verma
Aug 27, 2016·International Journal of Molecular Sciences·Joël ZinkMarkus Schmid
Nov 23, 2016·Journal of Food Science·Antonella L GrossoValeria Nepote
Apr 21, 2007·Journal of Separation Science·Massoud Kaykhaii, Mashaallah Rahmani
May 4, 2011·Journal of Food Science·A Márquez-Castillo, R L Vidal-Quintanar
Jun 19, 2020·Journal of Food Science and Technology·Gita ShafieiSeid Mahdi Jafari
Oct 21, 2020·Biomaterials Science·Xue MiSarah L Perry

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