By Qiang Wang
Peanuts: Processing know-how and Product Development offers an total assessment of the newest peanut and peanut-related learn improvement world wide, together with not just peanut creation and processing growth, but in addition peanut-related product (oil, protein) construction applied sciences, and by-products usage applied sciences (peptides, polyphenol, polysaccharide, and nutritional fiber).
The booklet specializes in expertise practicability, and all of the applied sciences brought, were in part or absolutely utilized. it's a worthy publication and critical reference for technicians and R and D folks within the peanut processing undefined, and will even be used as a reference e-book for pro educating and medical learn within the box of nutrition technological know-how and engineering.
- Provides the newest around the world examine within the box of peanut creation and processing, incorporating the author’s study findings on new product development
- Presents applied sciences that experience already been in part or totally utilized within the peanut undefined, offering powerful advice for the processing of peanuts and their by-products
- Includes subject matters on peanut construction, peanut learn growth, major peanut parts, uncooked fabric caliber overview, processing and usage of peanut items (oil, protein), and by-products (peptide, polyphenol, polysaccharide, nutritional fiber)
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Additional resources for Peanuts: processing technology and product development
D. Total carbohydrate: Phenol-sulfuric acid method. 7. 124—2003 Determination of amino acid in food. 8. Fatty acid: GB/T 17376—2008 Animal and vegetable fat and oil—Preparation of Fatty acid methyl ester; GB/T 17377—2008 Animal and oil vegetable fat—Analysis by gas chromatography of methyl esters of fatty acid; 9. Vitamin E: NY/T 1598—2008 Determination of vitamin E component and content in edible vegetable oil—High Performance Liquid Chromatography. 10. Phytosterol: GB/T 25223—2010/ISO 12228:1999 Animal and vegetable fat and oil Determination of resveratrol in peanuts—High Performance Liquid Chromatography.
Total carbohydrate: Phenol-sulfuric acid method. 7. 124—2003 Determination of amino acid in food. 8. Fatty acid: GB/T 17376—2008 Animal and vegetable fat and oil—Preparation of Fatty acid methyl ester; GB/T 17377—2008 Animal and oil vegetable fat—Analysis by gas chromatography of methyl esters of fatty acid; 9. Vitamin E: NY/T 1598—2008 Determination of vitamin E component and content in edible vegetable oil—High Performance Liquid Chromatography. 10. Phytosterol: GB/T 25223—2010/ISO 12228:1999 Animal and vegetable fat and oil Determination of resveratrol in peanuts—High Performance Liquid Chromatography.
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