Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels
F. Kazemian-Bazkiaee, Arezoo Ebrahimi, Seyede Marzieh Hosseini, Saeedeh Shojaee‐Aliabadi, Mehdi Farhoodi, Behzad Rahmatzadeh, Zhian Sheikhi
Topics & Concepts
Peroxide valueChemistryFood scienceAflatoxinLipid oxidationChitosanShelf lifePolyunsaturated fatty acidThiobarbituric acidFatty acidAntioxidantLipid peroxidationOrganic chemistryPeanut Plant Research StudiesCoconut Research and ApplicationsNuts composition and effects