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Effect of roasting oil composition on the stability of roasted high-oleic peanuts

✍ Scribed by G. E. Bolton; T. H. Sanders

Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
71 KB
Volume
79
Category
Article
ISSN
0003-021X

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## Abstract Peanut is a major allergenic food. Undeclared peanut (allergens) from mis‐formulation or contamination during food processing pose a potential risk for sensitized individuals and must be avoided. Reliable detection and quantification methods for food allergens are necessary in order to