An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by‐product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100‐day period. To this purpose, snacks fortified and not with the natural additive were experimentally produced.
Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage / Albergamo, Ambrogina; Salvo, Andrea; Carabetta, Sonia; Arrigo, Sara; Di Sanzo, Rosa; Costa, Rosaria; Dugo, Giacomo; Russo, Mariateresa. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - (2020), pp. 1-34. [10.1002/jsfa.10676]
Titolo: | Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage | |
Autori: | ||
Data di pubblicazione: | 2020 | |
Rivista: | ||
Citazione: | Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage / Albergamo, Ambrogina; Salvo, Andrea; Carabetta, Sonia; Arrigo, Sara; Di Sanzo, Rosa; Costa, Rosaria; Dugo, Giacomo; Russo, Mariateresa. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - (2020), pp. 1-34. [10.1002/jsfa.10676] | |
Handle: | http://hdl.handle.net/11573/1433840 | |
Appartiene alla tipologia: | 01a Articolo in rivista |
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Albergamo_postprint_Development_2020.pdf | Documento in Post-print (versione successiva alla peer review e accettata per la pubblicazione) | Tutti i diritti riservati (All rights reserved) | Open Access Visualizza/Apri |