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Synopsis
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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About the Author
Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.
From the Back Cover
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.
"About this title" may belong to another edition of this title.
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Peanut Processing Characteristics and Quality Evaluation
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Condition: 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. Seller Inventory # 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. Condition: 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. Seller Inventory # 9789811355875
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Peanut Processing Characteristics and Quality Evaluation
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Peanut Processing Characteristics and Quality Evaluation
Published by
Springer Nature Singapore, Springer Nature Singapore Jan 2019, 2019
ISBN 10: 9811355878
ISBN 13: 9789811355875
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: 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. Seller Inventory # 9789811355875
Quantity: 2 available
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Peanut Processing Characteristics and Quality Evaluation
Published by
Springer Nature Singapore, Springer Nature Singapore, 2019
ISBN 10: 9811355878
ISBN 13: 9789811355875
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: 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. Seller Inventory # 9789811355875
Quantity: 1 available
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Peanut Processing Characteristics and Quality Evaluation
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Peanut Processing Characteristics and Quality Evaluation
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