Application of High-Power Ultrasound to Improve Adhesion of Honey on Roasted Peanuts to Improve Oxidative Stability

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 2012-2016

  Wambura, Peter ^a   Tegete, Henok ^a   Verghese, Martha ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

Author keywords

Honey; Oxidative stability; Peanut; Power ultrasound; Sonication

Indexed keywords

HIGH POWER ULTRASOUND; HONEY; OXIDATIVE STABILITY; OXIDATIVE STABILITY INSTRUMENTS; PEANUT; PETROLEUM ETHER; POWER ULTRASOUND;

CALCINATION; COATINGS; ELECTRIC SPARKS; ETHERS; FOOD PRODUCTS; OILSEEDS; OXIDATION RESISTANCE; SONICATION; ULTRASONICS;

ADHESION;

ARACHIS HYPOGAEA;

EID: 84862132043     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0467-5     Document Type: Article

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