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Peanuts : processing technology and product development / edited by Qiang Wang.

Contributor(s): Wang, Qiang [editor.]Material type: Text

TextPublisher: London : Academic Press, an imprint of Elsevier, [2016]Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128096314; 0128096314Subject(s): Peanuts -- Processing | Peanut products | Peanut industry | Peanuts | TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science | Peanut industry | Peanut products | Peanuts | Peanuts -- ProcessingGenre/Form: Electronic books. | Electronic books.Additional physical formats: Print version:: Peanuts: Processing Technology and Product DevelopmentDDC classification: 633.368 LOC classification: SB351.P3Online resources: ScienceDirect

Contents:

Chapter I Introduction; Chapter II Peanut Processing Quality Evaluation Technology; ChapterIII Peanut Oil Processing Technology; Chapter IV Peanut Protein Processing Technology; Chapter V Peanut Byproducts Utilization Technology; Chapter VI Peanut Allergy

Summary: 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Ebooks	Mysore University Main Library		Not for loan		EBKELV264

Includes bibliographical references and index.

Online resource; title from PDF title page (EBSCO, viewed June 23, 2016).

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.

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