Peanuts: Consumption, Allergies and Nutritional Content

Rachael Palmer (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA017000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Peanuts (Arachis hypogaea) are one of the most popular leguminous plants that originated in the Andean Cordilleras of South America, and they were spread all over the world in the Middle Ages. There are mainly four different cultivars of Virginia, Runner, Spanish, and Valencia. Peanuts contain lipids, protein, and carbohydrates as the major components as well as small amounts of pigment, aroma components, etc. In this book, Chapter One discusses the aroma active components in roasted peanuts. Chapter Two reviews the scientific research literature on the texture (both sensory and instrumental) of peanuts and peanut butter. Chapter Three thoroughly studies the biochemical properties of major peanut allergens. Chapter Four evaluates the quality and productivity of high oleic acid peanut cultivars. Chapter Five focuses on bioactive fatty acids and triacylglycerols found in cultivars and wild peanut species, underlying the importance of wild peanut species. (Imprint: Novinka)


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)


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