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140428s2014 nyu ob 001 0 eng |
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|a UAMI
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| 245 |
0 |
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|a Peanuts :
|b production, nutritional content and health implications /
|c Richard W. Cook, editor.
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| 264 |
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1 |
|a New York :
|b Nova Publishers,
|c [2014]
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
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|a online resource
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| 490 |
1 |
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|a Food and Beverage Consumption and Health
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|a Includes bibliographical references and index.
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|a Print version record and CIP data provided by publisher.
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|a PEANUTS: PRODUCTION, NUTRITIONAL CONTENT AND HEALTH IMPLICATIONS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: DETERMINATION OF PEANUT DIGESTIBILITY AND ALLERGENICITY USING IN VITRO AND IN VIVO EXPERIMENTAL MODELS; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION AND CONCLUSION; REFERENCES; Chapter 2: LOWER SOLVENT CONCENTRATION AND TIME FOR EXTRACTION OF PEANUT SKIN ANTIOXIDANTS AT OPTIMIZED CONDITIONS; ABSTRACT; 1. INTRODUCTION; 2. EXPERIMENTAL SECTION; 3. RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES.
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| 505 |
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|a Chapter 3: GAMMA IRRADIATION TO IMPROVE MICROBIOLOGICAL SAFETY OF PEANUTS: EFFECTS ON PEROXIDE VALUE, HS-SPME-GC/MS HEXANAL CONTENT AND SENSORY ACCEPTANCEABSTRACT; 1. INTRODUCTION; 2. EXPERIMENTAL SECTION; 3. RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 4: PEANUTS AS A SOURCE OF PROTEIN, UNSATURATED FATTY ACIDS, TOCOPHEROL AND POLYPHENOLS; ABSTRACT; 1. INTRODUCTION; 2. PROTEIN AND LIPID CONTENT AND THEIR HEALTH IMPORTANCE; 3. ANTIOXIDANTS; 4. FUTURE TRENDS; REFERENCES.
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|a Chapter 5: A NON-TOXIGENIC STRAIN OF ASPERGILLUS FLAVUS AS A BIOLOGICAL CONTROL AGAINST AFLATOXIN PRODUCTION IN PEANUTSABSTRACT; 1. INTRODUCTION; 2. MATERIAL AND METHODS; 3. RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: GENETIC IMPROVEMENT IN OLEATE CONTENT IN PEANUTS; ABSTRACT; INTRODUCTION; ANALYSIS OF FATTY ACIDS; GENETICS OF OLEIC AND LINOLEIC ACID CONTENT AND O/L; MOLECULAR BASIS OF THE HIGH OLEATE PHENOTYPE IN PEANUT; FACTORS AFFECTING FATTY ACID PROFILE; BREEDING METHODOLOGIES FOR HIGH OLEATE PEANUTS; ACKNOWLEDGMENT; REFERENCES.
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|a Chapter 7: PEANUT PRODUCTION, TRADE AND COMPETITIVENESSABSTRACT; 1. OVERVIEW OF THE WORLD'S PEANUT PRODUCTION AND EXPORTS; 2. OVERVIEW OF PEANUT PRODUCTION IN PRIMARY PEANUT PRODUCING COUNTRIES; 3. OVERVIEW OF PEANUT EXPORT IN PRIMARY PEANUT EXPORT COUNTRIES AND CLASSIFICATION OF THEIR EXPORT OBJECTS; 4. MEASUREMENTS OF COMPETITIVENESS INDEXES IN PRIMARY PEANUT PRODUCING COUNTRIES; CONCLUSION; INDEX.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Peanuts
|x Health.
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| 650 |
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|a Peanut products.
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| 650 |
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|a Peanuts.
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| 650 |
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|a Arachides
|x Santé.
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| 650 |
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|a Produits de l'arachide.
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| 650 |
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|a Arachides.
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| 650 |
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|a peanuts.
|2 aat
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|a TECHNOLOGY & ENGINEERING
|x Agriculture
|x Agronomy
|x Crop Science.
|2 bisacsh
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|a Peanut products
|2 fast
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| 650 |
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|a Peanuts
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| 700 |
1 |
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|a Cook, Richard W.,
|e editor.
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8 |
|i Print version:
|t Peanuts.
|d New York : Nova Publishers, [2014]
|z 9781633210134
|w (DLC) 2014939496
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|a Food and beverage consumption and health series.
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