The alcohol leaching process was employed to prepare peanut protein concentrate from low temperature peanut meal.

Preparation of low bitter polypeptide from high temperature peanut meal;

Peanut protein extraction by ethanol from high temperature peanut meal was studied.

On the base of analyzing the primary component of high temperature peanut meal, conditions of extracting peanut protein from peanut meal were studied.

Preparation of few-peptide of soybean from low temperature soy meal by hydrolization;

Current Situation of production technology of low temperature soy meal at home;

Study on volatile compounds in peanut kernels, peanut dregs and peanut shells by roasted

The effects of alkali and high temperature treatments on the aflatoxins degradation and enzymatic hydrolysis of peanut dregs are studied in this paper.

The effects of temperature, pH, material-solvent ratio and time on the extraction yield of protein extracted from peanut dregs were studied by means of orthogonally rotational combination design, and the optimum range of factors for the secondary extraction was determined.

Hydrolysis of peanut meal by neutral protease;

Application of enzyme technique in peanut meal protein hydrolyzation;

Effects of replacement of fish meal with peanut meal in practical diets on growth and amino acid profile of Pacific white shrimp Litopenaeus vannamei;