Peanut Processing Characteristics and Quality Evaluation

✍ Scribed by Qiang Wang (auth.)

• Publisher: Springer Singapore
• Year: 2018
• Tongue: English
• Leaves: 559
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter ....Pages i-xxi
Overview of Peanut Processing Quality (Qiang Wang)....Pages 1-67
Quality Characteristics and Determination Methods of Peanut Raw Materials (Qiang Wang)....Pages 69-125
Quality Characteristics of Peanut Products (Qiang Wang)....Pages 127-150
Relationship Between Raw Material Quality and Product Quality of Peanut (Qiang Wang)....Pages 151-209
Peanut Processing Suitability Evaluation Standards (Qiang Wang)....Pages 211-255
Functional Improvement of Peanut Protein Concentrate (Qiang Wang)....Pages 257-374
Improvement of Gelation of Peanut Protein Isolate (Qiang Wang)....Pages 375-422
Gelation Improvement of Peanut Protein Component (Qiang Wang)....Pages 423-459
Preparation of Functional Peanut Oligopeptide and Its Biological Activity (Qiang Wang)....Pages 461-537
Oxidation Stability Improvement of Peanut Oil (Qiang Wang)....Pages 539-545

✦ Subjects

Food Science