Relevant bibliographies by topics / Cooking (Peanut butter)

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Academic literature on the topic 'Cooking (Peanut butter)'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2025

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Journal articles on the topic "Cooking (Peanut butter)"

1

Van Hecke, Thomas, and Stefaan De Smet. "The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish." Foods 10, no. 11 (2021): 2832. http://dx.doi.org/10.3390/foods10112832.

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Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Wit
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2

LATHROP, AMANDA A., TIFFANY TAYLOR, and JAMES SCHNEPF. "Survival of Salmonella during Baking of Peanut Butter Cookies." Journal of Food Protection 77, no. 4 (2014): 635–39. http://dx.doi.org/10.4315/0362-028x.jfp-13-408.

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Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmon
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3

Trucksess, Mary W., Vickery A. Brewer, Kristina M. Williams, Carmen D. Westphal, and James T. Heeres. "Preparation of Peanut Butter Suspension for Determination of Peanuts Using Enzyme-Linked Immunoassay Kits." Journal of AOAC INTERNATIONAL 87, no. 2 (2004): 424–28. http://dx.doi.org/10.1093/jaoac/87.2.424.

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Abstract Peanuts are one of the 8 most common allergenic foods and a large proportion of peanut-allergic individuals have severe reactions, some to minimal exposure. Specific protein constituents in the peanuts are the cause of the allergic reactions in sensitized individuals who ingest the peanuts. To avoid accidental ingestion of peanut-contaminated food, methods of analysis for the determination of the allergenic proteins in foods are important tools. Such methods could help identify foods inadvertently contaminated with peanuts, thereby reducing the incidence of allergic reactions to peanu
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4

Bukhari, Asma S., Laura J. Lutz, Tracey J. Smith, et al. "A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile." Nutrients 14, no. 4 (2022): 743. http://dx.doi.org/10.3390/nu14040743.

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Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Par
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5

Timbabadiya, P. N., S. B. Bheda, H. P. Gajera, and S. V. Patatel. "Application of Peanut Butter to Improve the Nutritional Quality of Cookies." Current Research in Nutrition and Food Science Journal 5, no. 3 (2017): 398–405. http://dx.doi.org/10.12944/crnfsj.5.3.26.

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The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, whi
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6

BEUCHAT, LARRY R., and DAVID A. MANN. "Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings." Journal of Food Protection 78, no. 10 (2015): 1828–34. http://dx.doi.org/10.4315/0362-028x.jfp-15-142.

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A study was done to determine the rate of inactivation of Salmonella in cookie and cracker snack sandwiches. Two cookie bases (chocolate and vanilla) and cheese crackers, along with high-sugar chocolate and peanut butter–based crème cookie fillings and peanut butter–and cheese-based cracker fillings, were obtained from commercial sources. Fillings and sandwiches containing fillings that had been dry- or wet-inoculated with Salmonella were stored at 25°C for 1, 6, 21, 35, 70, 112, and 182 days (6 months). At initial populations of 3.4 and 3.6 log CFU/g of cookie sandwiches containing chocolate
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7

Kumar, Sunil, and Subrata Karmakar. "Mechanization of Groundnut Cultivation for Small Holder Farming Community." Journal of Scientific Research and Reports 31, no. 7 (2025): 725–34. https://doi.org/10.9734/jsrr/2025/v31i73292.

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Groundnut also known as peanut is one of the world’s fifteen leading food crops and cultivated throughout the world. It is consumed in many ways such as vegetable cooking oil, kernels, roasted nuts, salted nuts, milk, butter, cheese, bakery products etc. Groundnut can be cultivated in kharif, rabi and summer seasons. Well drained loose and friable sandy loams and sandy clay loam soils are preferable. Optimum soil temperature for good germination is about 300C.Sowing is the prime operation in cultivation practice of any crop which directly affects production and timely sowing is essential for u
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8

Yan, Mingxi, and Yanqiu Zhao. "Analysis of the Internationalization Strategy of Peanut Butter Export Industry." International Journal of Education and Humanities 14, no. 2 (2024): 269–73. http://dx.doi.org/10.54097/4dm7bb06.

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Qingdao Food is the mainstream enterprise for exporting peanut butter from China. By analyzing the export situation of peanut butter from Qingdao Food Co., Ltd., analyze the problems and countermeasures of peanut butter export.Founded in 1950, Qingdao Food Co., Ltd. is a leading enterprise in Qingdao's food industry. In the long run, Qingdao Food Co., Ltd. has developed a large foreign markets with its peanut butter and cookies, but compared with other enterprises of the same type,Qingdao Food Co., Ltd. still has great deficiencies in its foreign export. This paper carries out a series of rese
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9

SWANSON, R. B. "Acceptability of Reduced-fat Peanut Butter Cookies by School Nutrition Managers." Journal of the American Dietetic Association 98, no. 8 (1998): 910–12. http://dx.doi.org/10.1016/s0002-8223(98)00209-0.

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10

Totheroh, Beth, and Carol P. Ries. "Palatability of peanut butter and sugar cookies made with egg substitutes." Journal of the American Dietetic Association 94, no. 3 (1994): 321–22. http://dx.doi.org/10.1016/0002-8223(94)90379-4.

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Books on the topic "Cooking (Peanut butter)"

1

Weinstein, Bruce. The Ultimate Peanut Butter Book. HarperCollins, 2005.

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2

Mattare, Marty. Better than Peanut Butter & Jelly. McBooks Press, 2009.

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3

Weinstein, Bruce. The ultimate peanut butter book: Savory and sweet, breakfast to dessert, hundreds of ways to use America's favorite spread. HarperCollins, 2005.

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4

(Firm), CQ Products. Chocolate & peanut butter: A love affair. CQ Products, 2010.

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5

Tony, Meisel, ed. The peanut butter cookbook: From soup to nuts with America's favorite spread. Smithmark Publishers, 1993.

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6

Kolpas, Norman. The big little peanut butter cookbook: 50 recipes for delicious, easy-to-make desserts, snacks & sandwiches. Contemporary Books, 1990.

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7

Sunshine, Averie. Cooking with pumpkin. The Countryman Press, 2014.

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8

Mattare, Marty. Better than peanut butter and jelly: Quick vegetarian meals your kids will love. McBooks Press, 2006.

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9

Muldawer, Wendy. Quick vegetarian meals your kids will love!: Better than peanut butter & jelly. McBooks Press, 1998.

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10

Flaxman, Lisa. Peanut butter stew and couscous, too: Quick, healthy, delicious meals that grown-ups and kids love. Peanut Butter Press, 1998.

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