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  • 1
    Electronic Resource
    Electronic Resource
    SOME PARAMETERS AFFECTING VOLATILE PRODUCTION IN PEANUT HOMOGENATES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02208.x
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  • 2
    Electronic Resource
    Electronic Resource
    Volatile Components of Raw Peanuts: Analysis by Gas-Liquid Chromatography and Mass Spectrometry (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas-liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12106.x
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  • 3
    Electronic Resource
    Electronic Resource
    Peanut Alcohol Dehydrogenase. 2. Physico-Chemical and Kinetic Properties (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Some of the physical, chemical, and kinetic properties of peanut alcohol dehydrogenase have been investigated. A molecular weight of 112,000 and a sedimentation coefficient of 5.46 S were obtained in aqueous salt solutions. The enzyme preparation contained 1.5 g-atoms of Zn per mole of enzyme and was inactivated by l,l0-phenanthroline, EDTA, 8-hydroxyquinoline & sulfonic acid, and iodoacetate. Comparison of the peanut enzyme kinetic properties with those of yeast and liver alcohol dehydrogenases indicated generally a greater similarity to the yeast enzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03638.x
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  • 4
    Electronic Resource
    Electronic Resource
    PRODUCTION OF FLAVOR VOLATILES IN ENZYME AND SUBSTRATE ENRICHED PEANUT HOMOGENATES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The role of enzymes in the production of flavor volatiles from rawpeanuts was investigated through the use of enzyme- and substrateenriched peanut homogenates. Enzymatic control of the production of the flavor volatiles was shown by the generation of the volatiles upon addition of peanut acetone powders to an enzyme-inactivated sample. Lipoxygenase was shown to be primarily responsible for production of the flavor volatiles in model systems of purified peanut lipoxygenase and linoleic acid which produced gas chromatographic profiles almost identical to those of peanut homogenates. Typical lipoxygenase intermediates were. demonstrated in extracted lipid material from raw peanut homogenates by UV absorption peaks at 234 nm and 275 nm, whereas heat-inactivated samples showed only trace absorption peaks. The optimum pH for production of the flavor volatiles was between 6.5 and 7.0. Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid. Exogenous aliphatic alcohols added to peanut homogenates before blending were converted to their corresponding aldehydes, indicating that an alcohol-to-aldehyde conversion reaction exists in peanuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01122.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Induced Low-Temperature Stress on Raw Peanuts (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Peanuts were exposed to low temperatures before they were dried to simulate temperature abuse. Samples were exposed to temperatures ranging from 0°C to −6°C. Visual examination of exposed samples revealed a glossy appearance around the edges and on the central surface of the cotyledons. A comparison of volatile profiles from exposed samples (0°C to −6°C) showed increased concentrations of acetaldehyde and ethanol with decreased temperatures. Conductivity was a measure of the electrolytes in the leachate from exposed samples and reflected the extent of membrane leakage. Concentrations of organic carbon and inorganic ions increased with decreased temperatures. Evidence of increased acetaldehyde and ethanol concentrations indicated anaerobic respiration was involved in quality deterioration of freeze damaged peanuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14022.x
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  • 6
    Electronic Resource
    Electronic Resource
    Peanut Alcohol Dehydrogenase. (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Alcohol dehydrogenase (alcohol:NAD+ oxidoreductase EC 1.1.1.1) has been isolated and purified from peanut kernels. The resulting preparations exhibited a high degree of purity as shown by the criteria of ultracentrifugation and free boundary and zonal electrophoresis. The simultaneous purification of zinc and enzymatic activity indicates that peanut alcohol dehydrogenase is a zinc metalloenzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01360.x
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  • 7
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Volatile Components from High-Temperature-Cured Off-Flavor Peanuts (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper describes isolation, separation, and partial identification of 21 volatile components from high-temperature-cured off-flavor peanuts. Isolation was accomplished by vacuum distillation. Separation was achieved by gas chromatography, using diisodecylphthlate and polyethylene glycol 600. Identification was based upon relative retention volumes on the two columns used and functional group analysis. Eleven of the 21 compounds were identified: formaldehyde, acetaldehyde, ethanol, acetone isobutyraldehyde, ethyl acetate, butyraldehyde, isovaleraldehyde, 2-methyl valeraldehyde, methyl butyl ketone and hexaldehyde. Three others were partially identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01773.x
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  • 8
    Electronic Resource
    Electronic Resource
    Maturity and Storage Affect Freeze Damage in Peanuts (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Maturity and length of storage times were studied as factors influencing chemical properties of peanuts harvested at six different dates and artificially freeze damaged for 10 hr at −4°C. Conductivity of water extracts from freeze damaged peanuts generally decreased with maturity as did the amount of potassium found in the leachatcs. Two freeze-damage products, acetaldehyde and ethanol, decreased with maturity, indicating that maturity affected the extent of freeze damage. Acetaldehyde and ethanol concentrations also decreased during storage of freeze-damaged peanuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06864.x
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  • 9
    Electronic Resource
    Electronic Resource
    In vivo Peroxidase Inhibitor in Bush Bean ( Phaseolus vulgaris )Leaves (1964)
    [s.l.] : Nature Publishing Group
    Nature 201 (1964), S. 1328-1328 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Evidence concerning in vivo inhibition of peroxidase was obtained by diminishing the supply of potassium to the plant, thereby decreasing pyruvate kinase activity7,8. Under conditions of decreased pyruvate kinase activity phosphoenolpyruvate (PEP) is shunted to OAA9. If the peroxidase inhibitor ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/2011328a0
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