Peanut Processing Characteristics and Quality Evaluation

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 t...

Ful tanımlama

Detaylı Bibliyografya
Yazar: Wang, Qiang (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : 2018.
Imprint: Springer,
Edisyon:1st ed. 2018.
Konular:
Food science.
Food Science.
Online Erişim:Full-text access
İçindekiler:
  • Chapter 1 Overview of Peanut Processing Quality.- Chapter 2 Quality Characteristics and Determination Methods of Peanut Raw Materials.- Chapter 3 Quality Characteristics of Peanut Products.- Chapter 4 Relationship between Raw Material Quality and Product Quality of Peanut.- Chapter 5 Peanut Processing Suitability Evaluation Standards.- Chapter 6 Functional Improvement of Peanut Protein Concentrate
  • Chapter 7 Improvement of Gelation of Peanut Protein Isolate
  • Chapter 8 Gelation Improvement of Peanut Protein Component
  • Chapter 9 Preparation of Functional Peanut Oligopeptide and its Biological Activity
  • Chapter 10 Oxidation Stability Improvement of Peanut Oil.

Benzer Materyaller