| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540906 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Peanut butter was exposed to a range of electron beam doses. ⺠Quality indicators were monitored over a 14-day storage period. ⺠Colour, spreadability, peroxide values, and TBARS were monitored. ⺠SDS-PAGE, fatty acid and amino acid profile were measured as a function of dose. ⺠Electron beam irradiation caused significant changes in peanut butter.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amanda El-Rawas, Andrea Hvizdzak, Matthew Davenport, Sarah Beamer, Jacek Jaczynski, Kristen Matak,