date:Aug 27, 2014
ational Institute of Food and Agriculture supported the research with funding through an Agriculture and Food Research Initiative grant.
The process consists of pretreating shelled and skinless peanuts with a food-grade enzyme. This post-harvest process does not change the peanuts shape or cause lipid oxidation a key consideration when determining a products shelf life.
Researchers at the University of North Carolina at Chapel Hill's School of Medicine performed skin-prick tests to validate t