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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Newly harvested and cured cv. Florunner jumbo (〉8.33 mm dia), split (〉6.75 mm dia) and no. 1 (〈7.14, 〉6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed-coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap-bag storage yielded the darkest raw seed coats, while plastic bag-CO2 generally maintained the highest moisture level and produced the darkest butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10763.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Peanut seed size and time in storage have been investigated as to their influence on roasted flavor, peanut butter color. Blanchability of roasted peanuts, oxidative stability and iodine value of raw peanuts. Seed size had a significant effect on roasted flavor and peanut butter color with constant roasting time and with roasting to a uniform peanut butter color. Blanchability of the seed after roasting was also significantly affected by seed size as well as storage time. Oxidative stability of the raw peanuts showed a general tendency to decrease with seed size and storage time. Iodine values were significantly higher in the smallest seed size but storage time did not affect iodine values. The data suggest that inferior quality is being introduced into marketing channels through use of a 5.95 mm screen size as a minimum for grading U.S. No. 1 Virginia-type peanuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10102.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF GENOTYPE AND PRODUCTION AREA ON THE FATTY ACID COMPOSITION, TOTAL OIL AND TOTAL PROTEIN IN PEANUTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07355.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A new procedure for measuring the ease of skin removal from peanuts is described. A simple device was constructed from readily, available materials and will blanch a 250g sample in 2 min. A series of tests showed that the procedure has excellent precision and compares favorably with two commercial dry-blanching operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06374.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    A NEW PACKAGING METHOD FOR PEANUTS AND PECANS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An economical method for packaging low-moisture peanuts and pecans for long-term storage is presented. The method utilizes the CO2 adsorption properties of these commodities and involves placing them in plastic pouches impervious to air and CO2, flushing them with CO2 and then heat-sealing the pouches. CO2 is adsorbed into the pores of the commodities forming vacuums inside the pouches. Both shelled, raw and shelled, roasted and blanched peanuts were protected from any significant deterioration of flavor and other quality factors for 12 months; pecans were protected for 27 wk and roasted salted-in-the-shell peanuts were protected for 4 months. This method of packaging protects perishable commodities for extended periods of time, is inexpensive and requires little energy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06480.x
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    Paper (German National Licenses)
    Fulltext
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