Reduction of roasted peanut lipid oxidative rancidity by power ultrasound and edible coatings containing natural extracts

Journal of Food Process Engineering

Volumn 33, Issue 5, 2010, Pages 883-898

  Wambura, Peter ^a   Yang, Wade ^a   Mwakatage, Nasson ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT EFFECT; CARBOXYMETHYL CELLULOSE; EDIBLE COATING; LIPID OXIDATION; NATURAL EXTRACTS; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; POWER ULTRASOUND; SONICATION TREATMENT; STORAGE STABILITY;

CALCINATION; COATINGS; OXIDATION; OXIDATION RESISTANCE; STABILITY; ULTRASONICS;

EXTRACTION;

ARACHIS HYPOGAEA; LYTHRACEAE; ZIZIPHUS;

EID: 77957263295     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00313.x     Document Type: Article

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