Peanuts: Processing Technology and Product Development - Tapa blanda

Acerca del autor

Prof. Wang has carried out research in the field of peanut science and technology over 10 years. His research covers almost all fields of peanut processing and product development. He has presided over more than 20 national projects including National Science and Technology Major Project, Special Fund for Agro-scientific Research in the Public Interest, National Natural Science Foundation of China, Key Program for International S&T Cooperation Projects of China, etc. He was awarded the prestigious Harald Perten Prize (the highest achievement award of the International Association for Cereal Science and Technology) in 2012 and became the first Chinese awardee of this international prize. As the first contributor, he was awarded the second prize of the National Award for Technological Invention. He obtained 17 authorized national patents; developed 6 agricultural industry standards of China; edited 9 books; published more than 150 articles.

Prof. Qiang Wang is deputy director of Key Laboratory of Agro-product Processing and Quality Control, Ministry of Agriculture (MOA), People’s Republic of China, deputy chairman of Agro-product Processing Standards Committee, MOA, vice president of Functional Food Branch of Chinese Institute of Food Science and Technology, standing director of Chinese Cereals and Oils Association, associate Editor-in-Chief of Journal of the Chinese Cereals and Oils Association, board member of Journal of Bioactive Carbohydrates and Dietary Fibre, Journal of Scientia Agricultura Sinica and Chinese Institute of Food Science and Technology

De la contraportada

Peanuts: Processing Technology and Product Development reviews recent international peanut and peanut-related research developments including: peanut processing and production; production technologies for peanut-related products including oil and protein; utilization technologies for peptides, polyhphenols, polysaccharides, polycarbohydrates, and dietary fiber as well as other by-products; and key, state-of-the-art processing equipment.Addressing the increased recognition of the role that peanuts play in regulating body functions, Peanuts presents an important perspective from evaluating a variety of processing and modification technologies for peanut protein powder, tissue peanut, protein concentrate, and protein isolate, peanut oligopeptides, peanut polyphenols, peanut polysaccharides, to the role of peanuts in suppressing abnormal platelet aggregation, and preventing cardiovascular and cerebrovascular diseases.Key Features• Introduces evaluation models and quality indexes to identify peanuts that are suitable for processing into gel-type protein, soluble protein, and peanut oil• Reviews detection techniques, preparation process techniques and applications, and development prospects for dietary fiber in peanuts• Includes a chapter devoted to peanut allergies, including the components, allergic mechanisms, and clinical manifestations of peanut allergens; and a variety of techniques to reduce/eradicate protein allergenicityThis valuable book is an important reference for technicians and those in research and development in the peanut processing industry. It can also be used as reference book for academics and researchers in food science and engineering.