Peanuts: Processing Technology and Product Development

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

• Provides the latest worldwide research in the field of peanut production and processing, incorporating the author’s research findings on new product development
• Presents technologies that have already been partly or fully applied in the peanut industry, providing effective guidance for the processing of peanuts and their by-products
• Includes topics on peanut production, peanut research progress, main peanut components, raw material quality evaluation, processing and utilization of peanut products (oil, protein), and by-products (peptide, polyphenol, polysaccharide, dietary fiber)

Students majoring in food science and engineering; researchers and scientists in grain and oil processing; technicians in peanut process industries.

• Dedication
• List of Contributors
• Preface
• List of Abbreviations
• Chapter 1: Introduction
  • Abstract
  • 1.1. World Peanut Production
  • 1.2. Peanut Components
  • 1.3. Progress of International Studies on Peanut Processing
• Chapter 2: Peanut Processing Quality Evaluation Technology
  • Abstract
  • 2.1. Preamble
  • 2.2. Raw Material Inspection Technology for Peanut Processing
  • 2.3. Quality Evaluation Technology for Peanuts Suitable for the Production of Gel-Type Protein
  • 2.4. Quality Evaluation Technology for Peanuts Suitable for High-Soluble Protein Production
  • 2.5. Quality Evaluation Technology for Peanuts Suitable for Peanut Oil Production
  • 2.6. Quality Evaluation Technology for Peanuts for Exports
• Chapter 3: Peanut Oil Processing Technology
  • Abstract
  • 3.1. Pretreatment Technology
  • 3.2. Peanut Pressing Technology
  • 3.3. Peanut Oil Extraction Technology
  • 3.4. Peanut Oil Production Line and Relevant Equipment
• Chapter 4: Peanut Protein Processing Technology
  • Abstract
  • Preamble
  • 4.1. Peanut Protein Powder Processing Technology
  • 4.2. Peanut Tissue Protein Processing Technology
  • 4.3. Processing Technology of Peanut Protein Concentrate
  • 4.4. Processing Technology of Peanut Protein Isolate
  • 4.5. Peanut Protein Component Preparation Technology
  • 4.6. Peanut Protein Film Preparation Technology
  • 4.7. Modification Technology of Peanut Protein
  • 4.8. Peanut Protein Production Line Equipment and Relevant Equipment
• Chapter 5: Peanut By-Products Utilization Technology
  • Abstract
  • 5.1. Peanut Oligopeptides Processing Technology
  • 5.2. Peanut Polyphenols Processing Technology
  • 5.3. Peanut Polysaccharide Processing Technology
  • 5.4. Dietary Fiber in Peanuts
  • 5.5. Processing and Utilization Techniques of By-Products From Peanut Oil Production
• Chapter 6: Peanut Allergy
  • Abstract
  • 6.1. Introduction
  • 6.2. Peanut Allergen Species
  • 6.3. Allergic Mechanism and Clinical Manifestations of Peanut Allergens
  • 6.4. Allergen Detection Methods
  • 6.5. Allergen Fingerprints Rapid Detection
• References
• Index