Angielski
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 products (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide and dietary fiber). It focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. This valuable book will be an important reference for technicians and R&D persons in the peanut processing industry. It can also be used as reference book for professional teaching and scientific research in the field of food science and engineering. Providing the latest, worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development. All technologies presented in the book have been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products. Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein) and by-products (peptide, polyphenol, polysaccharide, dietary fiber).
