Peanut Processing Characteristics and Quality Evaluation

Description

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. Front Matter ....Pages i-xxi Overview of Peanut Processing Quality (Qiang Wang)....Pages 1-67 Quality Characteristics and Determination Methods of Peanut Raw Materials (Qiang Wang)....Pages 69-125 Quality Characteristics of Peanut Products (Qiang Wang)....Pages 127-150 Relationship Between Raw Material Quality and Product Quality of Peanut (Qiang Wang)....Pages 151-209 Peanut Processing Suitability Evaluation Standards (Qiang Wang)....Pages 211-255 Functional Improvement of Peanut Protein Concentrate (Qiang Wang)....Pages 257-374 Improvement of Gelation of Peanut Protein Isolate (Qiang Wang)....Pages 375-422 Gelation Improvement of Peanut Protein Component (Qiang Wang)....Pages 423-459 Preparation of Functional Peanut Oligopeptide and Its Biological Activity (Qiang Wang)....Pages 461-537 Oxidation Stability Improvement of Peanut Oil (Qiang Wang)....Pages 539-545