Peanut Bioactive Compounds

Biochemical and Food Processing Aspects

Qiang Wang (Herausgeber)

Buch | Hardcover

344 Seiten

2017
Productivity Press (Verlag)
9781498708081 (ISBN)

Infos

Peanuts are a worldwide raw-food material and can be processed into different kinds of products. There are thousands of people working on peanut processing or developing peanut products. This book covers the material basis, development, and application of peanut bioactive compounds, including bioactive peptides, functional lipids, carbohydrates, phenols, and vitamins.

Inhalt

The Conspectus of Peanut Nutrition. Peanut Oligopeptides. Peanut Phospholipid. Peanut Phytosterol. Peanut Polysaccharide. Peanut Oligosaccharide. Peanut Dietary Fiber. Peanut Vitamin E. Peanut Vitamin K. Peanut Folic Acid. Peanut Resveratrol. Peanut Luteolin. Peanut Proanthocyanidin. Peanut Allergens.

Produkt-Details

• Erscheint lt. Verlag: 15.12.2017
• Reihe/Serie: Functional Foods and Nutraceuticals
• Verlagsort: Portland
• Sprache: englisch
• Maße: 156 x 234 mm
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-13: 9781498708081 / 9781498708081
• Zustand: Neuware