The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was ...

The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut ...

The objective of this study was to evaluate the antioxidant effect of essential oils on the oxidative stability of fried–salted peanuts. Fried–salted peanut (FP), fried–salted peanuts with butyl hydroxytoluene (FP-BHT), ...

Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants ...

The major fatty acids of peanut oil acylglycerols are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids, and only a trace amount of linolenic fatty acid (C18:3) is present. Thus they have a very convenient oxidative ...

Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and ...

The purpose of this work was to evaluate the stability of fried-salted soybeans prepared in normal and high-oleic sunflower and normal peanut oils. Three products were obtained: fried-salted soybeans prepared in sunflower ...

The study objective was to evaluate the antioxidant effect of aguaribay and cedron essential oils on oil-roasted and salted peanuts. Fried-salted peanuts (FP), fried-salted peanuts with addition of BHT (FP-BHT) aguaribay ...

El objetivo general de este caso de estudio es realizar la Huella de Carbono de la producción, procesamiento y transporte del maní en Córdoba, Argentina, para evaluar la contribución de las emisiones de CO2 equivalente en ...