Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage

Pattee, H. E.; Young, Clyde T.; Oupadissakoon, Chintana

doi:10.1007/978-94-009-4217-2_10

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Electrical Properties Utilization1

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1987

2022

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Cited by 7 publications

(2 citation statements)

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“…Traditionally, peanuts have been nutritionally important because of their high lipid and protein contents and reasonable amounts of carbohydrates, vitamins, and minerals. Peanut oil has been noted also for its excellent frying properties (Pattee et al, 1985). However, in recent years, the role of peanuts as a potential functional food has become more apparent (Pzczola, 2000).…”

mentioning

confidence: 99%

Physical Properties of Muffins Containing Peanut Flour and Peanut Butter

Hinds

2003

Peanut Science

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mentioning

confidence: 99%

Physical Properties of Muffins Containing Peanut Flour and Peanut Butter

Hinds

2003

Peanut Science

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“…The greatest growth has been recorded in non-destructive methods for evaluating or controlling fruit quality parameters, including internal errors, but also taste, sugar content, etc. [26,75,76]. Further studies have examined the usefulness of using the dielectric properties of apples to detect changes in their quality during storage [77].…”

Section: Electrical Properties Utilizationmentioning

confidence: 99%

Value-Added Foods: Characteristic, Benefits, and Physical Properties

Hlaváčová¹,

Ivanišová²,

Hlaváč³

et al. 2022

Trends and Innovations in Food Science

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The growth of diet-related diseases (obesity, diabetes, osteoporosis, and cardiovascular diseases) is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for innovative food with natural attributes and with health claims (foods with added value, enriched foods, and functional foods). The physical properties of food are essential for scientists and engineers at solving the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. In this chapter, we introduce the utilization of physical properties in enriched foods evaluation. The correlations were found between physical properties and other characteristics of foods.

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