Peanut processing generates substantial by-products, notably skins, hulls and shells, which are rich in bioactive molecules such as phenolic acids, flavonoids, proanthocyanidins and peptides. Advances ...

There are plenty of reasons to use oil in baked goods instead of other fats. Cooking oils create a moist, tender crumb, giving you a finished product that is less likely to dry out. When you bake with ...