Chemical changes and oxidative stability of peanuts as affected by the dry-blanching (2016)
- Authors:
- USP affiliated authors: D'ARCE, MARISA APARECIDA BISMARA REGITANO - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; BRAZACA, SOLANGE GUIDOLIN CANNIATTI - ESALQ ; VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; CAMARGO, ADRIANO COSTA DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s11746-016-2838-1
- Subjects: AMENDOIM; ÁCIDOS GRAXOS; OXIDAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the American Oil Chemists' Society
- ISSN: 0003-021X
- Volume/Número/Paginação/Ano: v. 93, p. 1101-1109, 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CAMARGO, Adriano Costa de et al. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, v. 93, p. 1101-1109, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11746-016-2838-1. Acesso em: 29 dez. 2025. -
APA
Camargo, A. C. de, Regitano-d’Arce, M. A. B., Alencar, S. M. de, Canniatti-Brazaca, S. G., Vieira, T. M. F. de S., & Shahidi, F. (2016). Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, 93, 1101-1109. doi:10.1007/s11746-016-2838-1 -
NLM
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s11746-016-2838-1 -
Vancouver
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s11746-016-2838-1 - Gamma Radiation Effects on Peanut Skin Antioxidants
- Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts
- Gamma irradiation of in-shell and blanched peanuts protects against aflatoxigenic fungi and retains their nutraceutical components during long-term storage
- Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage
- Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
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- Novos usos agregam valor a glicerina residual do biodiesel
- Produção de biodiesel a partir de óleo bruto de soja extraído com etanol
Informações sobre o DOI: 10.1007/s11746-016-2838-1 (Fonte: oaDOI API)
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