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Original Article

Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roasting

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Pages 145-148 | Published online: 06 Jul 2009

References

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  • Chiou R YY, Cheng S L, Tseng C Y, Lin C T. Flavor fortification and characterization of raw peanut oils subjected to roasting with partially defatted peanut meal under various atmospheric conditions. J. Agric. Food Chem. 1993; 41: 1583–1587
  • Chiou R YY, Tseng C Y, Ho S. Characterization of peanut kernels roasted under various atmospheric environments. J. Agric. Food Chem. 1991; 39: 1852–1856
  • Koops J, Klomp H. Rapid colorimetric determination of free fatty acids (lipolysis) in milk by the copper soap method. Netherlands Milk Dairy J. 1977; 31: 56–61
  • Shipe W F, Senyk G F, Fountain K BJ. Modified copper soap solvent extraction for measuring free fatty acids in milk. Dairy Sci. 1980; 63: 193–198
  • Angelo AJ, St, Ory R L. Effect of minor constituents and additives upon peroxidation of oil in peanut butter. J. Am. Oil Chem. Soc. 1975; 52: 38–40

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