Beschreibung
This book systematically covers the sensory, physical and chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research progress 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, This volume provides a reference for research into the raw materials, change mechanisms and control technologies of peanut processing quality, laying a foundation for the development of new disciplines in "grain and oil processing quality". It will be useful for graduate, research, management groups from multidisciplinary audiences, covering food science and technology and public health.
Autorenporträt
Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.
Herstellerkennzeichnung:
Springer Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE
E-Mail: juergen.hartmann@springer.com
