Peanut: a friend or a foe?

Rachaputi, Rao C. N., Wright, G. C. and Lee, N. Alice (2016). Peanut: a friend or a foe?. In N. Alice Lee, Graeme C. Wright and Rao C. N. Rachaputi (Ed.), Peanut: bio-actives and allergens (pp. 1-5) Lancaster, PA, USA: DEStech Publications.

Author Rachaputi, Rao C. N.
Wright, G. C.
Lee, N. Alice
Title of chapter Peanut: a friend or a foe?
Title of book Peanut: bio-actives and allergens
Place of Publication Lancaster, PA, USA
Publisher DEStech Publications
Publication Year 2016
Sub-type Introduction, foreword, editorial or appendix
Open Access Status Not Open Access
Year available 2016
ISBN 9781605950365
Editor N. Alice Lee
Graeme C. Wright
Rao C. N. Rachaputi
Chapter number 1
Start page 1
End page 5
Total pages 5
Total chapters 13
Collection year 2017
Language eng
Abstract/Summary About 36 million tons of peanuts are produced annually worldwide. Penut kernels are utilized as a major source of cooking oil in developing countries and are used in snack food industries in developed countries. Although the use of peanut kernels as a confectionary snack is increasing rapidly due to growing trends of vegetarianism and a demand for healthy foods, aflatoxin and allergenic proteins have become major public health issues globally. The aim of Chapter 1 is to introduce the reader to "positives (bioactives)" and "negatives (allergens)" in peanuts and to provide a comprehensive and up-to-date review of both beneficial and allergenic compounds present in peanut kernels including current information about bioengineering and allergen management.
Keyword Peanuts
Arachis hypogeaea L.
Food allergy
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

 
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Created: Wed, 06 Apr 2016, 16:37:29 EST by Dr Rao Rachaputi on behalf of Centre for Plant Science