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Microstructure of Peanut (Arachis hypogaea L. cv. Florigiant) Cotyledons after Oil Cooking
Author(s) -
YOUNG CLYDE T.,
SCHADEL WILLIAM E.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb07979.x
Subject(s) - arachis hypogaea , cotyledon , arachis , peanut oil , microstructure , transmission electron microscopy , ultrastructure , scanning electron microscope , chemistry , electron microscope , food science , botany , materials science , biology , crystallography , nanotechnology , composite material , raw material , physics , organic chemistry , optics
The microstructure of peanut ( Arachis hypogaea L. cv. Florigiant) cotyledon before and after oil cooking at 160°C (10 min) was investigated with light microscopy (LM), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Principal observations included thermal modification of the cytoplasmic network, lipid bodies, protein bodies, starch, and cell‐to‐cell junctions during oil cooking.