Download or read book An Investigation on the Proteins of the Peanut Arachis Hypogaea written by Millard J. Horn and published by . This book was released on 1929 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Proteins of the Peanut Arachis Hypogaea written by Carl O. Johns and published by . This book was released on 1917 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Proteins of the Peanut Arachis Hypogaea written by United States. Bureau of Chemistry and published by . This book was released on 1923 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Stability of the Storage Proteins of Peanut Arachis Hypogaea L written by Wei Hoong Lim and published by . This book was released on 2005 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Studies on Vegetable Protein Isolates with Particular Reference to Peanut Arachis Hypogaea written by K. Anantharaman and published by . This book was released on with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Solubility Properties of Peanut Arachis Hypogaea L Seed Protein written by Marvin Felder and published by . This book was released on 1977 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Functional Uses of Peanut Arachis Hypogaea L Seed Storage Proteins written by Apekshita Singh and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peanut (Arachis hypogaea L.) is an important grain legume crop of tropics and subtropics. It is increasingly being accepted as a functional food and protein extender in developing countries. The seed contains 36% to 54% oil, 16% to 36% protein, and 10% to 20% carbohydrates with high amounts of P, Mg, Ca, riboflavin, niacin, folic acid, vitamin E, resveratrol and amino acids. Seed contains 32 different proteins comprised of albumins and globulins. The two-globulin fractions, arachin and non-arachin, comprise approximately 87% of the peanut seed proteins. Peanut worldwide is mainly used for oil production, consumption as raw, roasted, baked products, peanut butter, peanut flour, extender in meat product formulations, confectionary and soups. Peanut proteins have many properties such as good solubility, foaming, water/oil binding, emulsification that make them useful in various food products. Very limited studies have been carried out in peanut functional properties, which has been reviewed in the present article. Adequate modifications can be done in protein functionality that are influenced by pH, temperature, pressure etc. However, some individuals develop severe IgE-mediated allergies to peanut seed proteins. Thus, methods to improve nutrition and reduce allergenicity have also been discussed. Within the last decade, manipulations have been done to alter peanut chemistry and improve nutritional quality of peanuts and peanut products. Hence, improved comprehensive understanding of functional properties and nutritional chemistry of peanut proteins can generate better source of food grain to meet nutritional requirement of growing population. In the present review, composition of peanut seed proteins, functional properties, nutritional components and nutraceutical value have been discussed with respect to beneficial aspects to health, reducing hunger and usage in food end products.

Download or read book The Peanut Arachis Hypogaea Crop written by R. K. Maiti and published by . This book was released on 2002 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen specialists from Mexico, the U.S., and Australia contribute 14 chapters on the basic aspects and recent advances in the science of peanut production. Coverage includes the origin and evolution of peanuts, morphology, anatomy, breeding and genetics, growth physiology, production techniques, a

Download or read book Peanuts Bioactives and Allergens written by N. Alice Lee and published by DEStech Publications, Inc. This book was released on 2016-04-27 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Investigates the chemistry and bioactivity of the peanut as a food ingredientClarifies the causes of health effects in the human diet, both positive and negativePresents technical strategies to increase peanuts' value and reduce risks With the peanut representing an ever-increasing component of the global diet, the current book presents a scientific analysis of the two main and dichotomous properties of peanuts: allergenicity and health. The volume provides a technical explanation of the bioactive nutrients and dietary benefits of the peanut. It also reviews and analyzes the evidence implicating peanuts as a food allergen. Moving beyond nutritional science to food technology and engineering, the book demonstrates how genetic, pre-harvest, post-harvest and processing technologies can be applied to increase the nutraceutical value of peanuts and mitigate their risks.

Download or read book Enrichment of the Protein of Arachis Hypogaea by Fermentation written by Pranab Kumar Basu Ray Chaudhuri and published by . This book was released on 1952 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Grain and Seed Proteins Functionality written by Jose Carlos Jimenez-Lopez and published by BoD – Books on Demand. This book was released on 2021-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable protein to ensure future food security. Advanced scientific programs and agro-food developments should be proprietarily on-demand to face different stresses in order to maintain yield and quality of seed production. In this regard, legume crops are key sustainable alternatives for healthier diets while contributing to appropriate natural resource management. Taken together, the 11 chapters in this book represent a generous addition to the progress in our understanding of climate-resilient legumes, hoping to contribute to the improvement of global food security in the future.

Download or read book Genetics Genomics and Breeding of Peanuts written by Nalini Mallikarjuna and published by CRC Press. This book was released on 2014-05-15 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peanut, an amphidiploid, is an important food and oil crop and has an interesting evolutionary history. This book provides a glimpse of the advances in genetic resources and genomics research of peanut made during the last decade. It contains an overview of germplasm, advances in genetic and genomic resources, genetic and trait mapping, proteomic a

Download or read book Peanuts written by Thomas Stalker and published by Elsevier. This book was released on 2015-12-29 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes, modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India, enhanced crop protection and quality through information from the peanut genome sequence, and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation, and governmental policy. Discusses modern breeding methods and genetically diverse resources for the development of agronomic varieties in the U.S., China, India, and West Central Africa Provides enhanced crop protection and quality through the application of information and genetic tools derived from analysis of the peanut genome sequence Includes state-of-art processing and manufacture of safe, nutritious, and flavorful food products

Download or read book The Peanut Arachis Hypogaea its History Histology Physiology and Utility written by Ralph Augustus Waldron and published by . This book was released on 1918 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Peroxidase Levels in Relation to Protein Synthesis and ALA dehydratase Activity During the Growth Cycle of Peanut Arachis Hypogaea Cell Suspension Culture written by Veronica Christine Kossatz and published by . This book was released on 1976 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Composition of Peanuts and Peanut By products written by George Stronach Fraps and published by . This book was released on 1917 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Peanuts Processing Technology and Product Development written by Qiang Wang and published by Academic Press. This book was released on 2016-05-31 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)