Peanuts: overview

Rachaputi, R.C.N and Wright, G. (2016). Peanuts: overview. In Colin W. Wrigley, Harold Corke and Jon Faubion (Ed.), Encyclopedia of food grains 2nd edition ed. (pp. 334-340) Kidlington, Oxford, United Kingdom: Academic Press.

Author Rachaputi, R.C.N
Wright, G.
Title of chapter Peanuts: overview
Title of book Encyclopedia of food grains
Place of Publication Kidlington, Oxford, United Kingdom
Publisher Academic Press
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
Open Access Status Not Open Access
Year available 2016
Edition 2nd edition
ISBN 9780123944375
Editor Colin W. Wrigley
Harold Corke
Jon Faubion
Volume number 1
Start page 334
End page 340
Total pages 7
Collection year 2017
Language eng
Abstract/Summary Peanut is the most sought-after commodity as a source of protein and mineral-rich snack food and cooking oil. In recent years, there has been a significant increase in the world's peanut production, mostly in Asia. Despite increasing production and demand, food safety issues such as aflatoxin and allergens present a major challenge for future trade, especially in developed countries.
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
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Created: Wed, 06 Apr 2016, 10:16:43 EST by Dr Rao Rachaputi on behalf of Centre for Plant Science