Sinopsis
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.
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Acerca del autor
Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.
De la contraportada
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.
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Elaborates sensory, physical and chemical nutrition and processing characteristics of different peanut varieties systematically Reveals the relationship between raw materials and qualities of peanut protein Provides a reference for an in-depth re. Nº de ref. del artículo: 458825294
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Peanut Processing Characteristics and Quality Evaluation
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Springer Nature Singapore Jan 2019, 2019
ISBN 10: 9811355878
ISBN 13: 9789811355875
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 568 pp. Englisch. Nº de ref. del artículo: 9789811355875
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Taschenbuch. Condición: Neu. Peanut Processing Characteristics and Quality Evaluation | Qiang Wang | Taschenbuch | xxi | Englisch | 2019 | Springer Singapore | EAN 9789811355875 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. Nº de ref. del artículo: 115107096
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Peanut Processing Characteristics and Quality Evaluation
Publicado por
Springer Nature Singapore, Springer Nature Singapore Jan 2019, 2019
ISBN 10: 9811355878
ISBN 13: 9789811355875
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 568 pp. Englisch. Nº de ref. del artículo: 9789811355875
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Peanut Processing Characteristics and Quality Evaluation
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Springer Nature Singapore, Springer Nature Singapore, 2019
ISBN 10: 9811355878
ISBN 13: 9789811355875
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Nº de ref. del artículo: 9789811355875
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