Peanut Processing Characteristics and Quality Evaluation

Qiang Wang

ISBN 10: 9811355878 / ISBN 13: 9789811355875

Published by Springer Nature Singapore, Springer Nature Singapore, 2019

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9789811355875

Bibliographic Details

• Title: Peanut Processing Characteristics and Quality Evaluation
• Publisher: Springer Nature Singapore, Springer Nature Singapore
• Publication Date: 2019
• Language: English
• ISBN 10: 9811355878
• ISBN 13: 9789811355875
• Binding: Taschenbuch
• Condition: Neu

About this title

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.

About the Author

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