Peanuts: Processing Technology and Product Development
Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
| Author: | ISBN: | 9780128096314 | |
| Publisher: | Elsevier Science | Publication: | May 31, 2016 |
| Imprint: | Academic Press | Language: | English |
| Author: | |
| ISBN: | 9780128096314 |
| Publisher: | Elsevier Science |
| Publication: | May 31, 2016 |
| Imprint: | Academic Press |
| Language: | English |
Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).
The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.
- Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development
- Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
- Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)
Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).
The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.
- Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development
- Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
- Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)
