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Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil

Nicolle Stefani Juncos, Carolina Florencia Cravero Ponso, Gisela Kay Guerberoff Enemark, Rubén Horacio Olmedo

2025Food and Bioprocess Technology7 citationsDOIOpen Access PDF

Topics & Concepts

OriganumShelf lifeOleic acidFood scienceChemistryAgronomyBotanyBiologyEssential oilPeanut Plant Research StudiesFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes
Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil | Litcius