Oils and fats are the most important renewable raw materials for the chemical industry.
Hitherto, industrial oleochemistry has concentrated predominantly on the carboxy …

Over the years, concentrated efforts have been directed toward the improvement of
desirable characteristics and attributes in peanut cultivars. Most of these breed improvement …

Plant oils rich in oleate are considered superior products compared to oils rich in
polyunsaturated fatty acids. Peanut (Arachis hypogaea L.) is one of the major oilseed crops …

Peanuts are an important food crop with many health benefits of their consumption realized
by consumers worldwide. Limited information is available on non-nutrient phytochemical …

Oilseeds are, by de nition, those seeds or crops grown mainly for their oil. This chapter
presents data on the fatty acid composition of selected vegetable oils, factors affecting fatty …

The quality of dry roasted peanuts is highly dependent on storage conditions for preventing
oxidation of fatty acids; however, changes in polyphenolics affecting antioxidant capacity …

The high-oleic-acid trait improves the oxidative stability of peanuts (Arachis hypogaea L.)
and their products. The explicit effect of the trait on sensory quality, particularly on off-flavors …

BACKGROUND: Peanut paste and peanut butter have high oil contents and are thus
susceptible to developing rancidity and off‐flavours through lipid oxidation. Preservation of …

The aim of this study was to investigate the oxidative status and quality characteristics of four
animal skin-derived fats extracted using an identical extraction method. Pressurized hot …

Studies were conducted on roasted high oleic (HOP) and normal oleic peanuts (NOP) to
investigate the effect of storage water activity on flavor changes. Peanuts were stored for 0–7 …