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Peanuts: Processing Technology and Product Development
This book provides an overall review of the latest advanced theories and technologies in the production and processing of peanuts and their by-products, also including processing progress and peanut related product production technologies.
Qiang Wang (Edited by)
9780128095959, Elsevier Science
Paperback, published 26 May 2016
398 pages
22.9 x 15.1 x 2.5 cm, 0.63 kg
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.
Chapter I Introduction
Chapter II Peanut Processing Quality Evaluation Technology
ChapterIII Peanut Oil Processing Technology
Chapter IV Peanut Protein Processing Technology
Chapter V Peanut Byproducts Utilization Technology
Chapter VI Peanut Allergy
Subject Areas: Food & beverage technology [TDCT], Agriculture & related industries [KNAC]
