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- W2476539897 abstract "The predicted shelf-life of the whey-protein-coated peanuts was longer than that of the uncoated peanuts. The objectives of this study were, first, to correlate the sensory rancidity data and the instrumental gas chromatography (GC) data to validate the use of the GC data in accelerated shelf-life testing of peanuts, second, to determine coated and uncoated peanut oxidation at three accelerated shelf-life test temperatures, and third, to use this information to model the shelf-life of these peanuts at ambient conditions using the Arrhenius and the linear models. Four different formulations of WPI-based coatings were used to coat the peanuts. Four controls were used to investigate the effects of other ingredients in the coating formulation. The peanut samples were stored in duplicate for up to 31 weeks and then analyzed using staticheadspace GC analysis of hexanal." @default.
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- W2476539897 date "2002-10-10" @default.
- W2476539897 modified "2023-10-16" @default.
- W2476539897 title "Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey—Protein-Coated Peanuts" @default.
- W2476539897 doi "https://doi.org/10.1021/bk-2003-0836.ch013" @default.
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