Overview
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
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Table of contents (10 chapters)
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Front Matter
Keywords
About this book
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.
Authors and Affiliations
About the author
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
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2018
Hardcover ISBN: 978-981-10-6174-5Published: 01 December 2017
Softcover ISBN: 978-981-13-5587-5Published: 04 January 2019
eBook ISBN: 978-981-10-6175-2Published: 14 November 2017
Edition Number: 1
Number of Pages: XXI, 545
Number of Illustrations: 124 b/w illustrations, 154 illustrations in colour
Topics: Food Science