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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Potential use of peanut by-products in food processing: a review</title><author><name sortKey="Zhao, Xiaoyan" sort="Zhao, Xiaoyan" uniqKey="Zhao X" first="Xiaoyan" last="Zhao">Xiaoyan Zhao</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author><author><name sortKey="Chen, Jun" sort="Chen, Jun" uniqKey="Chen J" first="Jun" last="Chen">Jun Chen</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author><author><name sortKey="Du, Fangling" sort="Du, Fangling" uniqKey="Du F" first="Fangling" last="Du">Fangling Du</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24082262</idno><idno type="pmc">3550843</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550843</idno><idno type="RBID">PMC:3550843</idno><idno type="doi">10.1007/s13197-011-0449-2</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000518</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Potential use of peanut by-products in food processing: a review</title><author><name sortKey="Zhao, Xiaoyan" sort="Zhao, Xiaoyan" uniqKey="Zhao X" first="Xiaoyan" last="Zhao">Xiaoyan Zhao</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author><author><name sortKey="Chen, Jun" sort="Chen, Jun" uniqKey="Chen J" first="Jun" last="Chen">Jun Chen</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author><author><name sortKey="Du, Fangling" sort="Du, Fangling" uniqKey="Du F" first="Fangling" last="Du">Fangling Du</name><affiliation><nlm:aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of food science and technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Peanut is one of the most important oil and protein producing crops in the world. Yet the amounts of peanut processing by-products containing proteins, fiber and polyphenolics are staggering. With the environmental awareness and scarcity of space for landfilling, wastes/by-product utilization has become an attractive alternative to disposal. Several peanut by-products are produced from crush peanut processes and harvested peanut, including peanut meal, peanut skin, peanut hull and peanut vine. Some of peanut by-products/waste materials could possibility be used in food processing industry, The by-products of peanut contain many functional compounds, such as protein, fiber and polyphenolics, which can be incorporated into processed foods to serve as functional ingredients. This paper briefly describes various peanut by-products produced, as well as current best recovering and recycling use options for these peanut byproducts. Materials, productions, properties, potential applications in food manufacture of emerging materials, as well as environmental impact are also briefly discussed.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of food science and technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer-Verlag</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">24082262</article-id><article-id pub-id-type="pmc">3550843</article-id><article-id pub-id-type="publisher-id">449</article-id><article-id pub-id-type="doi">10.1007/s13197-011-0449-2</article-id><article-categories><subj-group subj-group-type="heading"><subject>Review Article</subject></subj-group></article-categories><title-group><article-title>Potential use of peanut by-products in food processing: a review</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Zhao</surname><given-names>Xiaoyan</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Chen</surname><given-names>Jun</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Du</surname><given-names>Fangling</given-names></name><address><phone>+86-531-83179825</phone><fax>+86-531-88960332</fax><email>fanglingdu@yahoo.com.cn</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Institute Agro-Food Science & Technology, Shandong Academy of Agricultural Sciences, No. 202, Gongyebei Road, Jinan, 250100 China</aff></contrib-group><pub-date pub-type="epub"><day>15</day><month>7</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>10</month><year>2012</year></pub-date><volume>49</volume><issue>5</issue><fpage>521</fpage><lpage>529</lpage><history><date date-type="rev-recd"><day>6</day><month>6</month><year>2011</year></date><date date-type="accepted"><day>28</day><month>6</month><year>2011</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>Peanut is one of the most important oil and protein producing crops in the world. Yet the amounts of peanut processing by-products containing proteins, fiber and polyphenolics are staggering. With the environmental awareness and scarcity of space for landfilling, wastes/by-product utilization has become an attractive alternative to disposal. Several peanut by-products are produced from crush peanut processes and harvested peanut, including peanut meal, peanut skin, peanut hull and peanut vine. Some of peanut by-products/waste materials could possibility be used in food processing industry, The by-products of peanut contain many functional compounds, such as protein, fiber and polyphenolics, which can be incorporated into processed foods to serve as functional ingredients. This paper briefly describes various peanut by-products produced, as well as current best recovering and recycling use options for these peanut byproducts. Materials, productions, properties, potential applications in food manufacture of emerging materials, as well as environmental impact are also briefly discussed.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Peanut meal</kwd><kwd>Peanut skin</kwd><kwd>Peanut hull</kwd><kwd>Peanut vine</kwd><kwd>Nutritional components</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2012</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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