Peanut Processing Characteristics and Quality Evaluation

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Peanut Processing Characteristics and Quality Evaluation by Qiang Wang, Springer Singapore
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Author: Qiang Wang ISBN: 9789811061752
Publisher: Springer Singapore Publication: November 14, 2017
Imprint: Springer Language: English
Author: Qiang Wang
ISBN: 9789811061752
Publisher: Springer Singapore
Publication: November 14, 2017
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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