IMPROVEMENT OF OXIDATIVE STABILITY OF ROASTED PEANUTS BY EDIBLE COATINGS AND ULTRASONICATION

In this study, an innovative method was developed to improve the shelf life of roasted peanuts. Sonication was combined with edible coating for enhancing the oxidative stability of roasted peanuts. Georgia green runner peanuts were roasted, subjected to sonication and then coated with whey protein i...

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Bibliographic Details

Published in:	Journal of food processing and preservation Vol. 32; no. 3; pp. 469 - 485
Main Authors:	WAMBURA, P, YANG, W, WALKER, L.T, WANG, Y, WILLIAMS, L
Format:	Journal Article
Language:	English
Published:	Malden, USA Malden, USA : Blackwell Publishing Inc 01-06-2008 Blackwell Publishing Inc Blackwell Publishing
Subjects:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Peanut Improvement Stability Edible coating Quality
Online Access:	Get full text
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