Peanut processing characteristics and quality evaluation /
by Wang, Qiang; Ohio Library and Information Network.
Material type:
BookDescription: 1 online resource (559 pages).ISBN: 9789811061752; 9811061750.Subject(s): Peanuts | Peanut products | Peanut industryDDC classification: 664 WAN 2018 A118 Or. Online resources: Click here to access online | Click here to access online | Click here to access online Summary: 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
| Item type | Current location | Call number | Status | Date due |
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ADB
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Library Block A A118 | 664 WAN 2018 A118 Or. (Browse shelf) | Available |
3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method)
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
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