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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.
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.