Cover for Peanuts: Processing Technology and Product Development

Peanuts: Processing Technology and Product Development

Book2016

Edited by:

Qiang Wang

Peanuts: Processing Technology and Product Development

Book2016

 

Cover for Peanuts: Processing Technology and Product Development

Edited by:

Qiang Wang

About the book

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Book description

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut ... read full description

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  1. Full text access
  2. Book chapterAbstract only

    Chapter 1 - Introduction

    Q. Wang, L. Liu, ... J. Wang

    Pages 1-22

  3. Book chapterAbstract only

    Chapter 2 - Peanut Processing Quality Evaluation Technology

    A. Shi, Q. Wang, ... X. Chen

    Pages 23-61

  4. Book chapterAbstract only

    Chapter 3 - Peanut Oil Processing Technology

    Q. Wang, H. Liu, ... Y. Chen

    Pages 63-81

  5. Book chapterAbstract only

    Chapter 4 - Peanut Protein Processing Technology

    H. Liu, A. Shi, ... Yuanyuan Liu

    Pages 83-209

  6. Book chapterAbstract only

    Chapter 5 - Peanut By-Products Utilization Technology

    Q. Wang, A. Shi, ... L. Zheng

    Pages 211-325

  7. Book chapterAbstract only

    Chapter 6 - Peanut Allergy

    W. Xue, Y. Cong, ... Yunhua Liu

    Pages 327-341

  8. Book chapterNo access

    References

    Pages 343-363

  9. Book chapterNo access

    Index

    Pages 365-379

About the book

Description

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

Key Features

  • Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development
  • Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
  • Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)
  • Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development
  • Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
  • Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)

Details

ISBN

978-0-12-809595-9

Language

English

Published

2016

Copyright

Copyright © 2016 Elsevier Inc. All rights reserved.

Imprint

Academic Press

Editors

Qiang Wang

Institute of Food Science and Technology
Chinese Academy of Agricultural Sciences
Beijing, China