Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutritionOACSTPCD
Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition
Bo Jiao;Xin Guo;Yiying Chen;Shah Faisal;Wenchao Liu;Xiaojie Ma;Bicong Wu;Guangyue Ren;Qiang Wang
Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China||College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,ChinaState Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,ChinaCollege of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,ChinaInstitute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China
low-fat microwaved peanut snacks(LMPS)X-ray micro-computed tomography(Micro-CT)porositytexturecolornutrition
low-fat microwaved peanut snacks(LMPS)X-ray micro-computed tomography(Micro-CT)porositytexturecolornutrition
《农业科学学报（英文）》 2024 (7)
2491-2502,12
The research was funded by the National Natural Science Foundation of China(NSFC,U21A20270),the Key R&D Program of Shandong Province,China(2023TZXD074),the Bingtuan Science and Technology Program,China(2023AB002),the National Peanut Industry Technology System of China(CARS-13-08B),and the National Key R&D Program of China(2021YFD2100402).
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