Peanut

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Peanut Products of Small Industries in Mindanao

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  • Date of Publication: 2007
  • Author(s): A.O. Lustre; E. M. San Juan; A. C. Natividad; J. M. Manalo; E. Manalaysay; A. R. Cariso; A. V. A. Resurreccion
  • Type of Document: Conference Proceeding or Document

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Peanut Protein Concentrate: Production and Functional Properties as Affected by Processing

Abstract: Peanut protein concentrate (PPC) was isolated from fermented and unfermented defatted peanut flour by isoelectric precipitation and physical separation procedures. PPC was dried by spray […]

  • Date of Publication: 2007
  • Author(s): Yu Jianmei; Mohamed Ahmedna; Ipek Goktepe
  • Type of Document: Scholarly Article

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Peanut Research and Poverty Reduction: Impacts of Variety Improvement to Control Peanut Viruses in Uganda

Abstract: A procedure is developed and applied for predicting ex ante impacts of agricultural research on aggregate poverty, using as an example the poverty-reducing impact of […]

  • Date of Publication: 2007
  • Author(s): S. Moyo; G.W. Norton; J. Alwang; I. Rhinehart; C.M. Deom
  • Type of Document: Scholarly Article

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Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications

Abstract: xtraction and determination of total phenolics (TP) in peanut skins obtained from various processing methods was conducted. Total antioxidant activity (TAA) of peanut skin extracts […]

  • Date of Publication: 2007
  • Author(s): J. Yu; M. Ahmedna; I. Goktepe
  • Type of Document: Scholarly Article

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Regular peanut consumption improves plasma lipid levels in healthy Ghanaians

Abstract: DESIGN: A 30-week, randomized, cross-over trial study was conducted with healthy adults. METHOD: There were three treatment arms: Treatment 1 (T1), subjects were provided 2,092 […]

  • Date of Publication: 2007
  • Author(s): P Lokko; A Lartey; Armar-Klemesu; M. Mattes; R. D
  • Type of Document: Scholarly Article

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Relating consumer acceptance and descriptive profiles of stored roasted peanuts using partial least squares regression

Abstract: Roasted peanuts are used as ingredients in food products with different water activities (aw). Medium roasted peanuts have an awof approximately 0.39 and any change […]

  • Date of Publication: 2007
  • Author(s): C.M. Lee; A.V.A. Resurreccion
  • Type of Document: Scholarly Article

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Role of consumer and sensory science in peanut product development

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  • Date of Publication: 2007
  • Author(s): AVA Resurreccion
  • Type of Document: Conference Proceeding or Document

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Sensory profiles snack product based on peanut flour and rice flour

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  • Date of Publication: 2007
  • Author(s): I.D. Choi; R.D. Phillips; A.V.A. Resurreccion
  • Type of Document: Scholarly Article

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Sensory Profiling of a Peanut Brittle from Mindanao

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  • Date of Publication: 2007
  • Author(s): E.M. San Juan; J.M. Manalo; J.M. Sales; A.O. Lustre; A.V.A. Resurreccion
  • Type of Document: Scholarly Article

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Shelf Life of a Peanut Brittle from Mindanao

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  • Date of Publication: 2007
  • Author(s): E.M. San Juan; A.C. Natividad; J.M. Manalo; J.M. Sales; A.O. Lustre; A.V.A. Resurreccion
  • Type of Document: Scholarly Article

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