Table of Contents
Table of Contents
Preface
Chapter 1 – Determination of Peanut Digestibility and Allergenicity Using In Vitro and In Vivo Experimental Models (pp. 1-30)
Ondulla T. Toomer, Martine Ferguson, Andrew Do, Marion Pereira and Kristina Williams (U.S. Food and Drug Administration, Laurel, Maryland, United States)
Chapter 2 – Lower Solvent Concentration and Time for Extraction of Peanut Skin Antioxidants at Optimized Conditions (pp. 31-50)
Adriano Costa de Camargo, Thais Maria Ferreira de Souza Vieira, Gabriela Boscariol Rasera, Solange Guidolin Canniatti-Brazaca, Severino Matias de Alencar and Marisa Aparecida Bismara Regitano-d’Arce (Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, (ESALQ/USP), University of São Paulo, Brazil)
Chapter 3 – Gamma Irradiation to Improve Microbiological Safety of Peanuts: Effects on Peroxide Value, HS-SPME–GC/MS Hexanal Content and Sensory Acceptance (pp. 51-68)
Adriano Costa de Camargo, Marisa Aparecida Bismara Regitano-d’Arce, Thais Maria Ferreira de Souza Vieira, Severino Matias de Alencar, Claudio Rosa Gallo, Marta Helena Fillet Spoto, Paula Porrelli Moreira da Silva and Solange Guidolin Canniatti-Brazaca (Department of Agri-Food Industry, Food & Nutrition, ‘‘Luiz de Queiroz’’ College of Agriculture (ESALQ/USP), University of São Paulo, Brazil)
Chapter 4 – Peanuts As a Source of Protein, Unsaturated Fatty Acids, Tocopherol and Polyphenols (pp. 69-80)
Adriano Costa de Camargo and Solange Guidolin Canniatti-Brazaca (Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, (ESALQ/USP), University of São Paulo, Brazil)
Chapter 5 – A Non-Toxigenic Strain of Aspergillus flavus As a Biological Control against Aflatoxin Production in Peanuts (pp. 81-94)
Maria Antonia Calori-Domingues, Deborah Teles, Giancarlo Hercoton Ponce, Adriano Costa de Camargo, Carlos Tadeu dos Santos Dias, Eduardo Micotti da Gloria, Lília Sichmann Heiffig-del Aguila and Ignácio José de Godoy (Department of Agri-Food Industry, Food & Nutrition, ‘‘Luiz de Queiroz’’ College of Agriculture (ESALQ/USP), University of São Paulo, Brazil)
Chapter 6 – Genetic Improvement in Oleate Content in Peanuts (pp. 95-140)
Chuan Tang Wang, Xiu Zhen Wang, Yue Yi Tang, Qi Wu, Quan Xi Sun, Qing Xuan Gong, Zhen Yang, Dong Qing Hu, Zheng Jia Xu, Wan Li Ni, Xiao Ling Zhai, Hua Yuan Gao, Rong Hua Chen, Xiao Lin Wang, Shu Tao Yu and Lang Qian (Shandong Peanut Research Institute, Qingdao, P R China, and others)
Chapter 7 – Peanut Production, Trade and Competitiveness (pp. 141-158)
Chen Di (College of Economics and Management, Shenyang Agricultural University, China)
Index