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010   $a981-10-6175-0
024 7 $a10.1007/978-981-10-6175-2
035   $a(CKB)4100000001041235
035   $a(DE-He213)978-981-10-6175-2
035   $a(MiAaPQ)EBC5148725
035   $a(PPN)221249710
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100   $a20171114d2018      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aPeanut Processing Characteristics and Quality Evaluation /$fby Qiang Wang
205   $a1st ed. 2018.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2018.
215   $a1 online resource (XXI, 545 p. 278 illus., 154 illus. in color.) 
311   $a981-10-6174-2 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aChapter 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.
330   $aThis 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.
606   $aFood?Biotechnology
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
615  0$aFood?Biotechnology.
615 14$aFood Science.
676   $a641.3
676   $a664
700   $aWang$b Qiang$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767868
906   $aBOOK
912   $a9910298586703321
996   $aPeanut Processing Characteristics and Quality Evaluation$91563693
997   $aUNINA