Peanut Processing Characteristics and Quality Evaluation

• Κύριος συγγραφέας: Wang, Qiang (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Θέματα: Food-Biotechnology.; Food Science.

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 t...

Πίνακας περιεχομένων:

• 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.