000943243 000__ 05649cam\a2200517Ia\4500
000943243 001__ 943243
000943243 005__ 20210515200031.0
000943243 006__ m\\\\\o\\d\\\\\\\\
000943243 007__ cr\cn\nnnunnun
000943243 008__ 171125s2018\\\\si\\\\\\ob\\\\000\0\eng\d
000943243 019__ $$a1012617393$$a1017789786$$a1032270524
000943243 020__ $$a9789811061752$$q(electronic book)
000943243 020__ $$a9811061750$$q(electronic book)
000943243 020__ $$z9789811061745
000943243 020__ $$z9811061742
000943243 0247_ $$a10.1007/978-981-10-6175-2$$2doi
000943243 035__ $$a(OCoLC)on1012883697
000943243 035__ $$a(OCoLC)1012883697$$z(OCoLC)1012617393$$z(OCoLC)1017789786$$z(OCoLC)1032270524
000943243 040__ $$aEBLCP$$beng$$epn$$cEBLCP$$dN$T$$dGW5XE$$dN$T$$dOCLCQ$$dAZU$$dOCLCF$$dUAB$$dYDX$$dMERER$$dOCLCQ$$dU3W$$dSNK
000943243 049__ $$aISEA
000943243 050_4 $$aTP438.P4
000943243 08204 $$a664/.8056596$$223
000943243 1001_ $$aWang, Qiang,$$eauthor.
000943243 24510 $$aPeanut processing characteristics and quality evaluation /$$cQiang Wang.
000943243 260__ $$aSingapore :$$bSpringer,$$c©2018.
000943243 300__ $$a1 online resource (559 pages)
000943243 336__ $$atext$$btxt$$2rdacontent
000943243 337__ $$acomputer$$bc$$2rdamedia
000943243 338__ $$aonline resource$$bcr$$2rdacarrier
000943243 347__ $$atext file$$bPDF$$2rda
000943243 500__ $$a3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method).
000943243 504__ $$aIncludes bibliographical references.
000943243 5050_ $$aPreface; Introduction; Contents; Chapter 1: Overview of Peanut Processing Quality; 1 Distribution and Utilization of Peanut Variety Resources; 1.1 Distribution and Utilization of Peanut Resources in the World; 1.1.1 General of Peanut Germplasm Resources in the World; 1.1.2 Peanut Planting Area and Production Quantity in the World; 1.1.3 International Trade of Peanut and Its Processed Product in the World; 1.2 Distribution and Utilization of Peanut Resources in China; 1.2.1 General of Peanut Germplasm Resources in China; 1.2.2 Peanut Planting Area and Yield in China.
000943243 5058_ $$a1.2.3 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.
000943243 5058_ $$a2.3.7 Arachin/ConarachinReferences; Chapter 2: Quality Characteristics and Determination Methods of Peanut Raw Materials; 1 Determination of Peanut Quality Indicators; 2 Analysis of Sensory Quality; 2.1 Determination Methods; 2.1.1 Imperfect Fruit, Immature Fruit, Broken Fruit, Insect-Damaged Fruit, Damaged Fruit, and Imperfect Grain (Insect-Damaged ... ; 2.1.2 Metamorphic Kernel (Moldy Grain, Thermal Loss Grain, Discolored Grain, Oily Grain, Spotty Grain, and Other Damaged Grain ... ; 2.1.3 Thousand Grain Weight; 2.1.4 Impurity; 2.1.5 Color; 2.1.6 Smell; 2.1.7 Whole Half Peanut Kernel.
000943243 5058_ $$a2.1.8 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.
000943243 5058_ $$a3.2.3 Analysis of Relative Contents of Protein Component and Subunit (SDS-PAGE Method)3.2.3.1 Protein Extraction Method; 3.2.3.2 Main Component and Relative Content of Protein; Main Components and Relative Contents of Protein in Different Varieties of Peanuts; 3.2.4 Analysis of Relative Contents of Protein Component and Subunit (Near-Infrared Spectroscopy); 3.2.4.1 Near-Infrared Spectrum Data; 3.2.4.2 Near-Infrared Prediction Model; 3.2.5 Analysis of Fatty Acid Content (Gas Chromatography); 3.2.6 Analysis of Vitamin E Content (HPLC Method); 3.2.6.1 Standard Curve; 3.2.6.2 Sample Determination.
000943243 506__ $$aAccess limited to authorized users.
000943243 520__ $$aThis book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.
000943243 588__ $$aDescription based on print version record.
000943243 650_0 $$aPeanuts$$xProcessing.
000943243 650_0 $$aPeanut products.
000943243 650_0 $$aPeanut industry.
000943243 77608 $$iPrint version:$$aWang, Qiang.$$tPeanut Processing Characteristics and Quality Evaluation.$$dSingapore : Springer Singapore, ©2017$$z9789811061745
000943243 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-10-6175-2$$zOnline Access
000943243 909CO $$ooai:library.usi.edu:943243$$pGLOBAL_SET
000943243 980__ $$aBIB
000943243 983__ $$aOnline
000943243 994__ $$a92$$bISE