Return to home page
Searching: Muskingum library catalog
In response to the COVID-19 outbreak, statewide lending via OhioLINK and SearchOhio has been suspended. OPAL member libraries have closed or are operating at reduced service levels. Please contact your library with specific lending requests or if you need assistance.
  Previous Record Previous Item Next Item Next Record
  Reviews, Summaries, etc...
Author Wang, Qiang,
Title Peanut processing characteristics and quality evaluation / Qiang Wang.
Imprint Singapore : Springer, 2018.

View online
View online
Author Wang, Qiang,
Subject Peanuts -- Processing.
Peanut products.
Peanut industry.
Description 1 online resource (559 pages)
polychrome rdacc
Bibliography Note Includes bibliographical references.
Contents Preface; Introduction; Contents; Chapter 1: Overview of Peanut Processing Quality; 1 Distribution and Utilization of Peanut Variety Resources; 1.1 Distribution and Utilization of Peanut Resources in the World; 1.1.1 General of Peanut Germplasm Resources in the World; 1.1.2 Peanut Planting Area and Production Quantity in the World; 1.1.3 International Trade of Peanut and Its Processed Product in the World; 1.2 Distribution and Utilization of Peanut Resources in China; 1.2.1 General of Peanut Germplasm Resources in China; 1.2.2 Peanut Planting Area and Yield in China.
1.2.3 International Trade of Peanut and Its Processed Product in China1.2.4 Peanut Utilization in China; 2 Peanut Processing Quality Definition and Classification; 2.1 Sensory Quality; 2.2 Physicochemical and Nutritional Quality; 2.2.1 Protein; 2.2.2 Fat; 2.2.3 Carbohydrate; 2.2.4 Vitamin; 2.2.5 Phytosterol and Squalene; 2.2.6 Other Nutritional Components; 2.2.7 Anti-nutritional Factors in Peanut; 2.3 Processing Quality; 2.3.1 Pure Kernel Rate; 2.3.2 Sugar Content; 2.3.3 Oil Yield; 2.3.4 Protein Extraction Rate; 2.3.5 Oleic Acid/Linoleic Acid; 2.3.6 Unsaturated Fatty Acid/Saturated Fatty Acid.
2.3.7 Arachin/ConarachinReferences; Chapter 2: Quality Characteristics and Determination Methods of Peanut Raw Materials; 1 Determination of Peanut Quality Indicators; 2 Analysis of Sensory Quality; 2.1 Determination Methods; 2.1.1 Imperfect Fruit, Immature Fruit, Broken Fruit, Insect-Damaged Fruit, Damaged Fruit, and Imperfect Grain (Insect-Damaged ... ; 2.1.2 Metamorphic Kernel (Moldy Grain, Thermal Loss Grain, Discolored Grain, Oily Grain, Spotty Grain, and Other Damaged Grain ... ; 2.1.3 Thousand Grain Weight; 2.1.4 Impurity; 2.1.5 Color; 2.1.6 Smell; 2.1.7 Whole Half Peanut Kernel.
2.1.8 Different Variety Rate2.1.9 Peanut Kernel Size; 2.1.10 Rancid Kernel; 2.2 Data Analysis; 3 Analysis of Physicochemical and Nutritional Quality; 3.1 Determination Method; 3.1.1 Crude Protein; 3.1.2 Crude Fat; 3.1.3 Crude Fiber; 3.1.4 Water; 3.1.5 Ash; 3.1.6 Total Sugar; 3.1.7 Amino Acid; 3.1.8 Fatty Acid; 3.1.9 Vitamin E; 3.1.10 Phytosterol; 3.1.11 Squalene; 3.1.12 Resveratrol; 3.2 Data Analysis; 3.2.1 Basic Component Analysis; 3.2.2 Analysis of Amino Acid Content; Amino Acid Content; Characteristic Amino Acids; Near-Infrared Fingerprint.
3.2.3 Analysis of Relative Contents of Protein Component and Subunit (SDS-PAGE Method) Protein Extraction Method; Main Component and Relative Content of Protein; Main Components and Relative Contents of Protein in Different Varieties of Peanuts; 3.2.4 Analysis of Relative Contents of Protein Component and Subunit (Near-Infrared Spectroscopy); Near-Infrared Spectrum Data; Near-Infrared Prediction Model; 3.2.5 Analysis of Fatty Acid Content (Gas Chromatography); 3.2.6 Analysis of Vitamin E Content (HPLC Method); Standard Curve; Sample Determination.
Note 3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method).
Summary 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.
Note Print version record.
ISBN 9789811061752 (electronic bk.)
9811061750 (electronic bk.)
ISBN/ISSN 10.1007/978-981-10-6175-2
OCLC # 1012883697
Additional Format Print version: Wang, Qiang. Peanut Processing Characteristics and Quality Evaluation. Singapore : Springer Singapore, 2017 9789811061745

If you experience difficulty accessing or navigating this content, please contact the OPAL Support Team