Location: Market Quality and Handling Research
2011 Annual Report
2. Improve flavor and flavor consistency and reduce off-flavor potential in peanut varieties, breeding lines, germplasm and peanut products.
3. Extract, isolate, identify, and evaluate bioactive and/or biochemical components in peanuts, peanut products, and peanut plants that may exhibit nutraceutical properties, nutritional quality, biochemical and physical functionality or non-food biomass potential.
4. Examine the functional characteristics, value added potentials, and allergenic aspects of peanut protein and enzyme-produced peptides with a concentration on peanut meal resulting from commercial oil extraction processes.
5. Examine processing methods that result in improved peanut and almond ingredient food safety with minimum changes in flavor, shelf life, composition, and processing quality potentials.
Newly developed microwave technology that provides uniform exposure to microwave energy will be utilized to study the effects of various time and power protocols on drying rate, flavor, and shelf-life of shelled and inshell peanuts.
Israel, D., Taliercio, E.W., Kwanyuen, P., Burton, J.W., Dean, L.L. 2011. Inositol metabolism and phytase activity in normal and low phytic acid soybean seed. Crop Science. 51:282-289.
Crossant, A.E., Washburn, S.P., Dean, L.L., Drake, M.A. 2007. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production system. Journal of Dairy Science. 90:7456. DOI: 10.3168/jds.2007-0456.
Dean, L.L., Fenner, G.P., Boyd, L.C. 2009. Characterization of lipids and their oxidation products in baked or fried breaded shrimp products. Open Food Science Journal. 3:1-7.
Dean, L.L., Hendrix, K., Holbrook Jr, C.C., Sanders, T.H. 2008. Content of some nutrients in the core of the core of the peanut germplasm collection. Peanut Science. 36(2):104-120.
Dean, L.L., Sanders, T.H. 2009. Hexaconsanoic Acid and Other Long Chain Fatty Acids in Peanut Seed Oil. Plant Genetic Resources: Characterization and Utilization. DOI: 10.1017/S1479262109339155.
Stephens, A.M., Dean, L.L., Davis, J.P., Osborne, J.A., Sanders, T.H. 2010. Peanuts, Peanut Oil and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters. Journal of Food Science. 75(4):H116-H122.
Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Groundnut (Peanut) Oil. In: Gunstone, F.D., editor. Vegetable Oils in Food Technology: Composition, Properties and Uses. Second Edition. West Sussex, UK:Blackwell Science. p. 225-239.
Seifert, L.E., Davis, J.P., Dorner, J.W., Jaynes, W.F., Zartman, R.E., Sanders, T.H. 2010. Value Added Processing of Aflatoxin Contaminated Peanut Meal: Aflatoxin Sequestration During Protein Extraction. Journal of Agricultural and Food Chemistry. 58(9):5625-5632.