Peanut processing characteristics and quality evaluation. (©2018)

• Record Type: Book
• Further Information: Note: Qiang Wang.
• Authors: Wang, Qiang
• Contents: Preface; Introduction; Contents; Chapter 1: Overview of Peanut Processing Quality; 1 Distribution and Utilization of Peanut Variety Resources; 1.1 Distribution and Utilization of Peanut Resources in the World; 1.1.1 General of Peanut Germplasm Resources in the World; 1.1.2 Peanut Planting Area and Production Quantity in the World; 1.1.3 International Trade of Peanut and Its Processed Product in the World; 1.2 Distribution and Utilization of Peanut Resources in China; 1.2.1 General of Peanut Germplasm Resources in China; 1.2.2 Peanut Planting Area and Yield in China. 1.2.3 International Trade of Peanut and Its Processed Product in China1.2.4 Peanut Utilization in China; 2 Peanut Processing Quality Definition and Classification; 2.1 Sensory Quality; 2.2 Physicochemical and Nutritional Quality; 2.2.1 Protein; 2.2.2 Fat; 2.2.3 Carbohydrate; 2.2.4 Vitamin; 2.2.5 Phytosterol and Squalene; 2.2.6 Other Nutritional Components; 2.2.7 Anti-nutritional Factors in Peanut; 2.3 Processing Quality; 2.3.1 Pure Kernel Rate; 2.3.2 Sugar Content; 2.3.3 Oil Yield; 2.3.4 Protein Extraction Rate; 2.3.5 Oleic Acid/Linoleic Acid; 2.3.6 Unsaturated Fatty Acid/Saturated Fatty Acid. 2.3.7 Arachin/ConarachinReferences; Chapter 2: Quality Characteristics and Determination Methods of Peanut Raw Materials; 1 Determination of Peanut Quality Indicators; 2 Analysis of Sensory Quality; 2.1 Determination Methods; 2.1.1 Imperfect Fruit, Immature Fruit, Broken Fruit, Insect-Damaged Fruit, Damaged Fruit, and Imperfect Grain (Insect-Damaged ... ; 2.1.2 Metamorphic Kernel (Moldy Grain, Thermal Loss Grain, Discolored Grain, Oily Grain, Spotty Grain, and Other Damaged Grain ... ; 2.1.3 Thousand Grain Weight; 2.1.4 Impurity; 2.1.5 Color; 2.1.6 Smell; 2.1.7 Whole Half Peanut Kernel. 2.1.8 Different Variety Rate2.1.9 Peanut Kernel Size; 2.1.10 Rancid Kernel; 2.2 Data Analysis; 3 Analysis of Physicochemical and Nutritional Quality; 3.1 Determination Method; 3.1.1 Crude Protein; 3.1.2 Crude Fat; 3.1.3 Crude Fiber; 3.1.4 Water; 3.1.5 Ash; 3.1.6 Total Sugar; 3.1.7 Amino Acid; 3.1.8 Fatty Acid; 3.1.9 Vitamin E; 3.1.10 Phytosterol; 3.1.11 Squalene; 3.1.12 Resveratrol; 3.2 Data Analysis; 3.2.1 Basic Component Analysis; 3.2.2 Analysis of Amino Acid Content; 3.2.2.1 Amino Acid Content; 3.2.2.2 Characteristic Amino Acids; 3.2.2.3 Near-Infrared Fingerprint. 3.2.3 Analysis of Relative Contents of Protein Component and Subunit (SDS-PAGE Method)3.2.3.1 Protein Extraction Method; 3.2.3.2 Main Component and Relative Content of Protein; Main Components and Relative Contents of Protein in Different Varieties of Peanuts; 3.2.4 Analysis of Relative Contents of Protein Component and Subunit (Near-Infrared Spectroscopy); 3.2.4.1 Near-Infrared Spectrum Data; 3.2.4.2 Near-Infrared Prediction Model; 3.2.5 Analysis of Fatty Acid Content (Gas Chromatography); 3.2.6 Analysis of Vitamin E Content (HPLC Method); 3.2.6.1 Standard Curve; 3.2.6.2 Sample Determination.
• Publisher Details: Singapore : Springer
• Publication Date: 2018
• Copyright Date: 2018
• Extent: 1 online resource (559 pages)
• Subjects: 664/.8056596; Peanuts -- Processing; Peanut products; Peanut industry; SCIENCE -- Chemistry -- General; TECHNOLOGY & ENGINEERING -- Food Science; Peanut industry; Peanut products; Peanuts -- Processing; Electronic books
• Languages: English
• ISBNs: 9789811061752; 9811061750
• Related ISBNs: 9789811061745; 9811061742
• Notes: Note: Includes bibliographical references.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.