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© 2018

Peanut Processing Characteristics and Quality Evaluation

Benefits

  • Elaborates sensory, physical and chemical nutrition and processing characteristics of different peanut varieties systematically

  • Reveals the relationship between raw materials and qualities of peanut protein

  • Provides a reference for an in-depth research of the material basis

Book

About this book

Introduction

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.

Keywords

Peanut process Processing quality Processing suitability Special varieties Processing Characteristics

Authors and affiliations

  1. 1.Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijingChina

About the authors

Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.

Bibliographic information

  • Book Title Peanut Processing Characteristics and Quality Evaluation
  • Authors Qiang Wang
  • DOI https://doi.org/10.1007/978-981-10-6175-2
  • Copyright Information Springer Nature Singapore Pte Ltd. 2018
  • Publisher Name Springer, Singapore
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-981-10-6174-5
  • Softcover ISBN 978-981-13-5587-5
  • eBook ISBN 978-981-10-6175-2
  • Edition Number 1
  • Number of Pages XXI, 545
  • Number of Illustrations 124 b/w illustrations, 154 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
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