Peanut types

Shindo.D., Park, G-S,WasedaY Sugimoto,T. (1994) Internal stmcture analysis of monodis-persed peanut-type hematite particles produced by the gel-sol method. J. Coll. Interf. Sci 168 478-484... 

Sugimoto, T., K Sakata, A. Muramatsu (1993) Formation mechanism of monodisperse pseudocubic a-Fe203 partides from condensed ferric hydroxide gel. J. Colloid Interface Sd. 159 372-382 Sugimoto, T. Khan, M.M. Muramatsu, A. Itoh, H. (1993) Formation mechanism of monodisperse peanut-type a-Fe203 particles from condensed ferric hydroxide gel. Colloids Surfaces A 79 233—247. 

Fig. 1.3.10 SEM images of (a) pseudocubic, (b) ellipsoidal, (c) peanut-type, and (d) platelet-type hematite particles. The particles of (a), (b), and (c) were prepared under the same conditions as those of the particles in Fig. 1.3.7 but with 10-2 and 3.0 X 10-2 mol dm-3 Na2S04 for (b) and (c), respectively. The platelet particles in (d) were prepared by aging a P-FeOOH suspension ( 0.9 mol dm-3) at 70°C for 8 days in a medium of 2 mol dm-3 NaCl and 7.5 mol dm-3 NaOH. (From Refs. 16 and 20.)...

Fig. 1.3.11 Electron micrographs of the Liltrathin sections of (a) pseudocubic and (b) peanut-type hematite particles. (From Ref. 21.)...

Holaday et al. (JJI ) used a taste panel to evaluate samples of peanut butter prepared from peanuts representing 5 curing methods, 5 temperatures, 3 peanut types, and 3 maturity stages. The flavor of Virginia-type peanuts was significantly affected by curing temperature, whereas that of Spanish-type, by curing method. 

Brown et al. (2, ) reported the following compositions in terms of pmoles per 100 g of oil from Spanish-type (S) and runner-type (R) peanuts total carbonyls, 116 (S) and 62 (R) dicarbonyls, 36 (S) and 30 (R) ketoglycerides 69 (S) and 24 (R) and monocarbonyls, 10 (S) and 8 (R). They suggested that the differences in carbonyl contents were due to differences in linoleate contents between the two peanut types. A longer storage period for the Spanish-type was postulated to allow more autoxidation to occur even though the peanuts were in cold storage. 

Table I shows the total amounts of volatiles collected for all roasting times euid both peanut types.

Moving-bed percolation systems are used for extraction from many types of ceUular particles such as seeds, beans, and peanuts (see Nuts). In most of these cases organic solvents are used to extract the oils from the particles. Pre-treatment of the seed or nut is usually necessary to increase the number of ceUs exposed to the solvent by increasing the specific surface by flaking or rolling. The oil-rich solvent (or misceUa) solution often contains a small proportion of fine particles which must be removed, as weU as the oil separated from the solvent after leaching. 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Fats and fatty oils). For the most part, oil is contained in the kernel or embryo of the seed, though it can also occur in the flesh of the ginkgo fmit and in the endosperm of coconut, palm, and pine nuts. Relative amounts of some fatty acids present in a few types of nuts are given in Table 5. Considerable variations in the percentages of fatty acids have also been reported in both pecan and peanut oils from a variety of sources. (Table 6). (For main physical characteristics and the composition of nut oils, see Fats and fatty oils. 

A considerable amount of vitamin (thiamine) has been found in the red skins of Virginia-type peanuts (38) vitamin B has also been found in... 

Foamed polystyrene - which is also known as expanded polystyrene - is used extensively in a variety of applications, ranging from packaging peanuts to insulation board and single-use cups and plates. We produce it by two processes foam extrusion and bead expansion. Both types of expanded polystyrene consist of closed cells, i.e., bubbles with continuous walls. We can visually distinguish the two types of foam by the fact that products made by the expanded bead process consist of discrete beads that are welded together... 

We may return now to the polysaccharides present in the peanut for a brief consideration of the relationship of the other components present in the pectic materials to the araban constituent. All the evidence indicates that the pectic acid portion of the peanut is identical with normal pectic acid and, as was indicated in the previous section, this material, which is very stable to acid hydrolysis and possesses a high positive rotation contains a main chain which is built up of D-galac-turonic acid residues of the pyranose type. If, therefore, the araban associated with the pectic acid had been derived directly from the pectic acid by decarboxylation without intermediate hydrolysis of the poly-galacturonide, the sugar residues in the araban should also be in the pyranose form. The experimental evidence shows clearly, however, that the arabinose residues in araban are furanose in type and it follows that any hypothesis concerning the direct conversion of pectic acid into the araban by decarboxylation is untenable. 

Betts, C.J., Flanagan, B.F., Caddick, H.T., Dearman, R.J. and Kimber, I., Intradermal exposure of BALB/c strain mice to peanut protein elicits a type 2 cytokine response. Food Chem. Toxic., 42, 1589, 2004. 

Snack-type chips may be prepared by a fairly simple process from either peanut meal or flour. To prepare full-fat meal, peanuts are... 

Considerable interest has been shown in uses of vegetable food proteins in cheese-type products. Attempts have been made to coprecipitate casein and vegetable protein in the typical vat process for making cheeses (35). Rhee (36) has found that up to 50% peanut protein isolate and 25% soybean isolate can be effectively substituted for sodium caseinate in the preparation of imitation cheeses. 

Peanut Butter Cookies, Three types of peanut butter cookies, control, high protein (30% bean protein concentrate substitute for flour) and high fiber (20% bean hulls substituted for flour) prepared at Michigan State University bakery were evaluated for their physical characteristics (Table 2),... 

Fig. 2.108. (a) Whole Red Delicious apple extract, (b) Cinnamon extract. Labels correspond to the predominant A-type oligomers in the extract, (c) Peanut skin extract UV traces at 280 nm for a 10 p injection of various samples. Peak identification P, = monomers P2 = dimers P3 = trimers P4 = tetramers P5 = pentamers P6 = hexamers P7 = heptamers P8 = octamers P9 = nonamers P10 = decamers Pn = undecamers P12 = dodecamers. Reprinted with permission from S. A. Lazarus el al. [243]. 

Risk is the probability that some harmful event will occur. What is the probability that certain types of cancer will develop in populations exposed to aflatoxin in peanut products or benzene from gasoline What is the likelihood that workers exposed to lead will develop nervous system disorders ... 

Note that some of the risk information is actuarial (based on statistical data, typically collected and organized by insurance companies), and some of it has been derived from the type of risk assessment discussed in this book (chloroform in chlorinated drinking water, afla-toxin in peanut products). While the uncertainties associated with the figures in Table 11.2 are much greater for some risks than for others (not a trivial problem in presentation of risk data), such a presentation, it would seem, is helpful to people who are trying to acquire some understanding of extremely low probability events, of the order of one-in-one million. 

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