Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter
Microwave, as a new heat treatment technology, has the characteristics of uniform and fast heating speed. It is an energy-saving technology known for improving oilseed product quality. Its efficiency mainly depends on the roasting power and time. However, the production of high-quality peanut butter...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2021-07-01
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| Series: | Oil Crop Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2096242821000427 |