Sonication aids oxidative stability of roasted peanuts. | Emerging Food R&D Report (January, 2008)

Sonication aids oxidative stability of roasted peanuts.
Publication Date: 01-JAN-08
Publication Title: Emerging Food R&D Report
Format: Online

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Description

Power ultrasound has been used for many years in industrial applications. Over the last decade or so, interest has increased in its potential for use over a much wider range of chemistry and processing applications.

Scientists at Alabama A&M University used power ultrasound to remove the surface lipids from roasted peanuts in order to reduce the...

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