Peanut protein: an underutilized byproduct with great potential‐ a review

2021 ◽  
Author(s):  
Fatma Boukid
Keyword(s):  
Peanut Protein

Peanut protein acts as a Th2 adjuvant by inducing RALDH2 in human antigen-presenting cells

2020 ◽  
Author(s):  
Bert Ruiter ◽  
Neal P. Smith ◽  
Elizabeth Fleming ◽  
Sarita U. Patil ◽  
Barry K. Hurlburt ◽  
...  
Keyword(s):  
Antigen Presenting Cells ◽  
Peanut Protein ◽  
Antigen Presenting

Separation of Peanut Protein by Reverse Micelles: Optimization of the Forward Extraction

2014 ◽  
Vol 39 (6) ◽  
pp. 1457-1465 ◽  
Author(s):  
Xiaoyan Zhao ◽  
Jun Chen ◽  
Xiangyan Chen ◽  
Xianchang Wang ◽  
Yifeng Wang
Keyword(s):  
Reverse Micelles ◽  
Peanut Protein

scholarly journals Studies on the Cold Insoluble Fraction of Peanut Protein

1970 ◽  
Vol 17 (12) ◽  
pp. 561-564
Author(s):  
TAKASHI INOUE ◽  
MINEO Go ◽  
TETSUYA KATO ◽  
KANEO HAYASHI
Keyword(s):  
Insoluble Fraction ◽  
Peanut Protein

Pilot-plant manufacture of peanut protein

1948 ◽  
Vol 25 (11) ◽  
pp. 398-400 ◽  
Author(s):  
Jett C. Arthur ◽  
A. J. Crovetto ◽  
L. J. Molaison ◽  
W. F. Guilbeau ◽  
A. M. Altschul
Keyword(s):  
Pilot Plant ◽  
Peanut Protein

Presence of Undeclared Peanut Protein in Chocolate Bars Imported from Europe

2003 ◽  
Vol 66 (10) ◽  
pp. 1932-1934 ◽  
Author(s):  
PETER VADAS ◽  
BORIS PERELMAN
Keyword(s):  
North America ◽  
North American ◽  
Western Europe ◽  
Peanut Protein ◽  
Common Cause ◽  
Low Concentrations ◽  
Peanut Allergens ◽  
Safety And Reliability ◽  
Fatal Anaphylaxis ◽  
Made In

Peanut allergens are both stable and potent and are capable of inducing anaphylactic reactions at low concentrations. Consequently, the consumption of peanuts remains the most common cause of food-induced anaphylactic death. Since accidental exposure to peanuts is a common cause of potentially fatal anaphylaxis in peanut-allergic individuals, we tested for the presence of peanut protein in chocolate bars produced in Europe and North America that did not list peanuts as an ingredient. Ninety-two chocolate bars, of which 32 were manufactured in North America and 60 were imported from Europe, were tested by the Veratox assay. None of the 32 North American chocolate products, including 19 with precautionary labeling, contained detectable peanut protein. In contrast, 30.8% of products from western Europe without precautionary labeling contained detectable levels of peanut protein. Sixty-two percent of products from eastern Europe without precautionary labeling contained detectable peanut protein at levels of up to 245 ppm. The absence of precautionary labeling and the absence of the declaration of “peanut” as an ingredient in chocolate bars made in eastern and central Europe were not found to guarantee that these products were actually free of contaminating peanut protein. In contrast, North American manufacturers have attained a consistent level of safety and reliability for peanut-allergic consumers.

Nutritive Value of an Extrusion-Texturized Peanut Protein

1981 ◽  
Vol 46 (3) ◽  
pp. 948-949 ◽  
Author(s):  
G. ALID ◽  
E. YANEZ ◽  
J. M. AGUILERA ◽  
F. MONCKEBERG ◽  
C. O. CHICHESTER
Keyword(s):  
Nutritive Value ◽  
Peanut Protein

Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

2016 ◽  
Vol 170 ◽  
pp. 33-40 ◽  
Author(s):  
Kui-Jie Gong ◽  
Ai-Min Shi ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Hui Hu ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Emulsifying Properties ◽  
Peanut Protein Isolate ◽  
Structure Changes ◽  
Freeze Dried
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