Inhaltsangabe
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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Über die Autorin bzw. den Autor
Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.
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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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Peanut Processing Characteristics and Quality Evaluation.
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XXI, 545 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. Artikel-Nr. 6111FB
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PEANUT PROCESSING CHARACTERISTICS AND QUALITY EVALUATION
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Peanut Processing Characteristics and Quality Evaluation
ISBN 10: 9811061742
ISBN 13: 9789811061745
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Buch. Zustand: 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. Artikel-Nr. 9789811061745
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Peanut Processing Characteristics and Quality Evaluation
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Springer Nature Singapore, Springer Nature Singapore, 2017
ISBN 10: 9811061742
ISBN 13: 9789811061745
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Buch. Zustand: 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. Artikel-Nr. 9789811061745
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