طراحی وب سایت

... oxidation inhibition the authors of this study, who published their findings in the journal of food process engineering , claim that the combination of sonication and edible coatings mixed with natural antioxidants on peanuts will not only prevent penetration of oxygen onto the peanuts, but will also inhibit further lipid oxidation reactions ... “this process can be used for the preparation of shelf-stable peanut products for the purpose of reaching distant markets, to be used during extended storage periods ... sonication, they explain, enables minimal processing, because transfer of acoustic energy to the food product is instantaneous ... the authors said that after the cooling process, the peanut skin was easily removed by rubbing peanuts against each other manually