Journal ArticleDOI
Composition of commercial peanut butters.
About:
This article is published in Journal of The American Dietetic Association.The article was published on 1966-09-01. It has received 3 citations till now. The article focuses on the topics: Linoleic acid.read more
Citations
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Book ChapterDOI
The composition and nutritive value of groundnut kernels
Geoffrey P. Savage,J. I. Keenan +1 more
TL;DR: Groundnuts were originally considered to be food for animals; then they were used as food for slaves; now they have now become an important source of protein in many developing countries.
Journal ArticleDOI
Increased Water Activity Reduces the Thermal Resistance of Salmonella enterica in Peanut Butter
TL;DR: Increased water activity in peanut butter significantly reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90°C, and minor morphological changes of S. enterica cells resulting from Desiccation and rehydration processes in peanut oil were observed.
Increased Water Activity Reduced the Thermal Resistance of Salmonella enterica in Peanut Butter
TL;DR: In this paper, increased water activity in peanut butter significantly reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90°C and 126°C.
References
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Journal ArticleDOI
The Fatty Acid Composition of Breast, Thigh, and Skin Tissues of Chicken Broilers as Influenced by Dietary Fats
J. E. Marion,J. G. Woodroof +1 more
TL;DR: The majority of fatty acids found in the whole body of 3-week-old chicks are in the 16- and 18-carbon series although fatty acids of the 20- and 22- carbon series are deposited when the…
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The relation of fatty acid composition of the liver and depot fat to nutrition
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