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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 2 papers
Based on 2 papers
rice, wheat, peanuts → produced → low counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
peanut butter → linked to → Salmonella Serotype Tennessee Infections
“This large, widespread outbreak of salmonellosis is the first linked to peanut butter in the United States; a nationwide recall resulted in outbreak control.”
Salmonella serotype Tennessee → was isolated from → Peter Pan and Great Value peanut butter
“The outbreak strain of Salmonella Tennessee subsequently was isolated from several opened and unopened jars of Peter Pan and Great Value peanut butter and from two environmental samples obtained from the plant.”
“An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut.”
dried fermented peanut → detected → soy sauce or meat-like flavors
“but the HPH treatment did not affect significantly the solubility in the range of pH 8−10”
high-pressure homogenization (HPH) → does not significantly affect → solubility of peanut protein
“An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut.”
fresh fermented peanut → detected → ester-like aroma
“When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour.”
pasta → was lighter in color, higher in moisture, and softer in texture → when prepared with 30% peanut flour and dried at 60 °C
“It is possible that dietary lectins such as PNA, which bind to the TF antigen, promote cell proliferation and thus cancerous growth”
PNA (Peanut Lectin) → promotes → cell proliferation