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.
1. Chapter 1: Introduction - p. xviii 2. Chapter 2: Peanut Processing Quality Evaluation Technology - p. 22 3. Chapter 3: Peanut Oil Processing Technology - p. 61 4. Chapter 4: Peanut Protein Processing Technology - p. 81 5. Abstract - p. 81 6. Preamble - p. 84 7. 4.1. Peanut Protein Powder Processing Technology - p. 84 8. 4.2. Peanut Tissue Protein Processing Technology - p. 91 9. 4.3. Processing Technology of Peanut Protein Concentrate - p. 93 10. 4.4. Processing Technology of Peanut Protein Isolate - p. 102 11. 4.5. Peanut Protein Component Preparation Technology - p. 106 12. 4.6. Peanut Protein Film Preparation Technology - p. 117 13. 4.7. Modification Technology of Peanut Protein - p. 134 14. 4.8. Peanut Protein Production Line Equipment and Relevant Equipment - p. 202 15. Chapter 5: Peanut By-Products Utilization Technology - p. 209 16. Abstract - p. 209 17. 5.1. Peanut Oligopeptides Processing Technology - p. 211 18. 5.2. Peanut Polyphenols Processing Technology - p. 238 19. 5.3. Peanut Polysaccharide Processing Technology - p. 264 20. 5.4. Dietary Fiber in Peanuts - p. 272 21. 5.5. Processing and Utilization Techniques of By-Products From Peanut Oil Production - p. 291 22. Chapter 6: Peanut Allergy - p. 325 23. References - p. 341 24. Index - p. 363
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.
1. Chapter 1: Introduction - p. xviii 2. Chapter 2: Peanut Processing Quality Evaluation Technology - p. 22 3. Chapter 3: Peanut Oil Processing Technology - p. 61 4. Chapter 4: Peanut Protein Processing Technology - p. 81 5. Abstract - p. 81 6. Preamble - p. 84 7. 4.1. Peanut Protein Powder Processing Technology - p. 84 8. 4.2. Peanut Tissue Protein Processing Technology - p. 91 9. 4.3. Processing Technology of Peanut Protein Concentrate - p. 93 10. 4.4. Processing Technology of Peanut Protein Isolate - p. 102 11. 4.5. Peanut Protein Component Preparation Technology - p. 106 12. 4.6. Peanut Protein Film Preparation Technology - p. 117 13. 4.7. Modification Technology of Peanut Protein - p. 134 14. 4.8. Peanut Protein Production Line Equipment and Relevant Equipment - p. 202 15. Chapter 5: Peanut By-Products Utilization Technology - p. 209 16. Abstract - p. 209 17. 5.1. Peanut Oligopeptides Processing Technology - p. 211 18. 5.2. Peanut Polyphenols Processing Technology - p. 238 19. 5.3. Peanut Polysaccharide Processing Technology - p. 264 20. 5.4. Dietary Fiber in Peanuts - p. 272 21. 5.5. Processing and Utilization Techniques of By-Products From Peanut Oil Production - p. 291 22. Chapter 6: Peanut Allergy - p. 325 23. References - p. 341 24. Index - p. 363
