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Peanut Processing Characteristics and Quality Evaluation

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Peanut Processing Characteristics and Quality Evaluation/ by Qiang Wang.
作者:	Wang, Qiang.
面頁冊數:	XXI, 545 p. 278 illus., 154 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-981-10-6175-2
ISBN:	9789811061752

Peanut Processing Characteristics and Quality Evaluation
Wang, Qiang.

Peanut Processing Characteristics and Quality Evaluation[electronic resource] /by Qiang Wang. - 1st ed. 2018. - XXI, 545 p. 278 illus., 154 illus. in color.online resource.

Chapter 1 Overview of Peanut Processing Quality.- Chapter 2 Quality Characteristics and Determination Methods of Peanut Raw Materials.- Chapter 3 Quality Characteristics of Peanut Products.- Chapter 4 Relationship between Raw Material Quality and Product Quality of Peanut.- Chapter 5 Peanut Processing Suitability Evaluation Standards.- Chapter 6 Functional Improvement of Peanut Protein Concentrate -- Chapter 7 Improvement of Gelation of Peanut Protein Isolate -- Chapter 8 Gelation Improvement of Peanut Protein Component -- Chapter 9 Preparation of Functional Peanut Oligopeptide and its Biological Activity -- Chapter 10 Oxidation Stability Improvement of Peanut Oil.

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.

ISBN: 9789811061752

Standard No.: 10.1007/978-981-10-6175-2doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Peanut Processing Characteristics and Quality Evaluation
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