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Direct extraction process for the production of a white, defatted, food grade peanut flour


, : Direct extraction process for the production of a white, defatted, food grade peanut flour.


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Related references

Pominski, J.S.adaro, J.; Pearce, H., 1982: Direct extraction process for the production of a white defatted food-grade peanut flour. United States patent United States Patent Office: 1982 (4,355,051)

Pominski, J.P.arce, H.J.; Spadaro, J., 1977: Direct extraction process for the production of a white defatted food grade bland peanut flour. iI. heat and moisture treatment

Rossi, M.; Germondari, I., 1982: Production of a food grade protein meal from defatted sunflower 1. effects of an industrial extraction process on quality of protein. The possibility of producing a food-grade sunflower meal in an industrial extraction plant operating by solvent only was studied. Samples from various types of the process line were analyzed to indicate the effects of the industrial operations on...

Johnson, L.; Farnsworth, J.; Garland, R.; Lusas, E., 1979: Removal of raw peanut flavor and odor in peanut flour processed by direct solvent extraction. Peanut science 6(1): 43-45

Sashidhar, Rb, 1993: Fate of aflatoxin B1 during the industrial production of edible defatted peanut protein flour from raw peanuts. Peanut protein, isolated as a by-product from the peanut industry, is a cheap source of good-quality vegetable protein. Peanuts are high-risk agricultural commodities for natural contamination by aflatoxins. The present investigation highlights th...

Barbieri, R.C.siraghi, E., 1983: Production of a good grade flour from defatted corn germ meal. Journal of food technology 18(1): 35-41

Tabtabaei, S.; Diosady, L.L., 2013: Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour. Aqueous extraction is an emerging alternative to hexane-based oilseed extraction since it eliminates the dangers associated with processing, and allows the simultaneous recovery of high-quality protein products and vegetable oils. Five different s...

Zheng, L.; Zhao, Y.; Xiao, C.; Sun-Waterhouse, D.; Zhao, M.; Su, G., 2015: Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme. Both defatted peanut flour (DPF) and peanut protein isolate (PPI) are widely used to prepare peanut protein hydrolysates. To compare their enzymatic hydrolysis efficiencies, DPF and PPI were hydrolysed by Alcalase, Neutrase, Papain, Protamex and F...

Gaudin-Harding, F.; Jacquot, R., 1965: Comparative value of skim milk powder and defatted peanut flour added to a cereal diet for the restoration of nitrogen losses after protein inanition. Experimental study in white rats. Annales de la Nutrition et de L'alimentation 19(2): 1-17

Song, Y.; Du, B.; Zhou, T.; Han, B.; Yu, F.; Yang, R.; Hu, X.; Ni, Y.; Li, Q., 2011: Optimization of extraction process by response surface methodology and preliminary structural analysis of polysaccharides from defatted peanut (Arachis hypogaea) cakes. In this work, response surface methodology was used to determine optimum conditions for extraction of polysaccharides from defatted peanut cake. A central composite design including independent variables, such as extraction temperature (x(1)), ext...