Peanuts
Genetics, Processing, and Utilization

A presentation of the latest innovations in crop productivity, processing, and food manufacturing technologies, with tactics to help ensure global food security and high quality peanut products and a focus on market environments driven by consumer perception, legislation, and governmental policy

Thomas Stalker (Edited by), Richard F. Wilson (Edited by)

9781630670382, Elsevier Science

Hardback, published 4 January 2016

498 pages
22.9 x 15.1 x 3 cm, 0.95 kg

Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes, modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India, enhanced crop protection and quality through information from the peanut genome sequence, and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation, and governmental policy.

CHAPTER 1. Origin and Early History of the Peanut
CHAPTER 2. Biology, Speciation, and Utilization of Peanut Species
CHAPTER 3. Global Resources of Genetic Diversity in Peanut
CHAPTER 4. Recent Advances in Peanut Breeding and Genetics
CHAPTER 5. The Peanut Genome: The History of the Consortium and the Structure of the Genome of Cultivated Peanut and Its Diploid Ancestors
CHAPTER 6. Annotation of Trait Loci on Integrated Genetic Maps of Arachis Species
CHAPTER 7. Application of Genomic, Transcriptomic, and Metabolomic Technologies in Arachis Species
CHAPTER 8. PeanutBase and Other Bioinformatic Resources for Peanut
CHAPTER 9. Overview of the Peanut Industry Supply Chain
CHAPTER 10. An Overview of World Peanut Markets
CHAPTER 11. Peanut Composition, Flavor and Nutrition
CHAPTER 12. Mycotoxins and Product Safety
CHAPTER 13. New Therapeutic Strategies for Peanut-Related Allergy
CHAPTER 14. Raw Peanut Processing
CHAPTER 15. Processing and Food Uses of Peanut Oil and Protein
CHAPTER 16. Manufacturing Foods with Peanut Ingredients
CHAPTER 17. The Role of Peanuts in Global Food Security

Subject Areas: Agronomy & crop production [TVK], Food & beverage technology [TDCT], Genetics [non-medical PSAK], Agriculture & related industries [KNAC]