Table of Contents
Table of Contents
Preface
Chapter 1. Aroma Active Components in Roasted Peanuts
Shu Kaneko (Analytical Laboratory, Ogawa & Co. Ltd., Urayasu, Japan)
Chapter 2. Textural aspects Peanuts and Peanut Products
Andrew J Rosenthal (Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, UK)
Chapter 3. Peanut Allergens
Jelena Radosavljeviæ (Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Belgrade, Serbia)
Chapter 4. Quality and Productivity Evaluation of Twelve High Oleic Acid Peanut Cultivars
Chuan Tang Wang, Yue Yi Tang, Xiu Zhen Wang, Qi Wu, Quan Xi Sun, Li Gui Zhu, Zhi Wei Wang, Hong Wei Sun, Zhen Yang, Qing Xuan Gong, Qing Yun Zhang, Jun Li, Feng Liu, Hao Wang, Shu Tao Yu, Ao Chen, Chang Zhan Wu, Dong Qing Hu, Chun Fu, and Cheng Kai Lu (Shandong Peanut Research Institute, Qingdao, P R China, and others)
Chapter 5. Arachis Hypogaea .L a Rich Source of Bioactives Fatty Acids and Triacylglycerols Between Cultivars and Wild Species
Cherif A.O. (Université de Tunis El Manar, Hôpital Charles Nicolle, Laboratoire de Biochimie, Bab Saadoun, Tunis, Tunisia)
Index
