Full Description
With the peanut representing an ever-increasing component of the global diet, the current book presents a scientific analysis of the two main and dichotomous properties of peanuts: allergenicity and health. The volume provides a technical explanation of the bioactive nutrients and dietary benefits of the peanut. It also reviews and analyzes the evidence implicating peanuts as a food allergen. Moving beyond nutritional science to food technology and engineering, the book demonstrates how genetic, pre-harvest, post-harvest and processing technologies can be applied to increase the nutraceutical value of peanuts and mitigate their risks.
Contents
Peanut Fatty Acids and Their Impacts on Human Health. Antioxidant Capacity in Food Crops: A Case Study in Peanuts. Antioxidant Components in Peanuts. Allergenic Proteins in Peanuts. Oral lmmunotherapy for the Treatment of Peanut Allergy.
