Pp. 11.

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)

The peanut, for over 20 years a leading crop in the Southern States, reaches the consumer in many widely different forms. Once grown exclusively for sale roasted in the shell and for feeding to hogs, peanuts are now more widely known in the salted form, and even larger quantities are marketed each year as peanut butter and peanut candy. In some years a considerable volume of peanuts has been crushed and the crude oil shipped to manufacturers of oleomargarine, compounds and vegetable shortenings, and salad oil. The course taken by the peanut in its journey from farm to the consumer, then, is necessarily a varied one, with many bypaths.

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