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Table of contents
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Full text access
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Book chapterAbstract only
Chapter 1 - Introduction
Q. Wang, L. Liu, ... J. Wang
Pages 1-22 -
Book chapterAbstract only
Chapter 2 - Peanut Processing Quality Evaluation Technology
A. Shi, Q. Wang, ... X. Chen
Pages 23-61 -
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Chapter 3 - Peanut Oil Processing Technology
Q. Wang, H. Liu, ... Y. Chen
Pages 63-81 -
Book chapterAbstract only
Chapter 4 - Peanut Protein Processing Technology
H. Liu, A. Shi, ... Yuanyuan Liu
Pages 83-209 -
Book chapterAbstract only
Chapter 5 - Peanut By-Products Utilization Technology
Q. Wang, A. Shi, ... L. Zheng
Pages 211-325 -
Book chapterAbstract only
Chapter 6 - Peanut Allergy
W. Xue, Y. Cong, ... Yunhua Liu
Pages 327-341 -
Book chapterNo access
References
Pages 343-363 -
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