Mature peanut seed microstructure of importance to the food industry is examined with regard to: (1) anatomy and cytology of peanut seed; (2) the effects of environment on peanut seed; and (3) the effects of various processing procedures on peanut seed. Current peanut seed microstructure research by the authors is directed toward evaluation of the quality of processed peanuts including using TEM, SEM and LM to evaluate the effects of different times of oven roasting at the same temperature, and a method for evaluating quality of homogenization of broken cell and tissue fragments, protein bodies and starch in stabilized peanut butter.
Young, Clyde T. and Schadel, William E.
"Microstructure of Peanut Seed: A Review,"
Food Structure: Vol. 9
, Article 3.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss4/3