Author: Allan Kay SmithPublisher:
ISBN:
Category : Soybean
Languages : en
Pages : 496
Book Description
Soybeans: Chemistry and Technology: Proteins
Author: Allan Kay SmithPublisher:
ISBN:
Category : Soybean
Languages : en
Pages : 496
Book Description
Soybeans
Author: KeShun LiuPublisher: Springer
ISBN: 146151763X
Category : Technology & Engineering
Languages : en
Pages : 557
Book Description
The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.
Soybeans
Author: Allan Kay SmithSoybeans
Author: Allan K. SmithPublisher:
ISBN: 9780870552625
Category :
Languages : en
Pages : 470
Book Description
Soybeans
Author: Soybeans
Author: Allan Kay SmithPublisher:
ISBN: 9780870551116
Category : Plant proteins
Languages : en
Pages : 470
Book Description
v. 1. Proteins.
Soybeans
Author: Lawrence A. JohnsonPublisher: Elsevier
ISBN: 0128043520
Category : Technology & Engineering
Languages : en
Pages : 853
Book Description
This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. - The most complete and authoritative book on soybeans - Features internationally recognized authors in the 21-chapter book - Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic
History of Research on Soy Proteins - Their Properties, Detection in Mixtures, Soy Molasses, etc. (1845-2016)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914845
Category : Soy proteins
Languages : en
Pages : 437
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Phytochemicals in Soybeans
Author: Yang LiPublisher: CRC Press
ISBN: 1000533514
Category : Technology & Engineering
Languages : en
Pages : 539
Book Description
Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Soybean Protein
Author: George H. BrotherPublisher:
ISBN:
Category : Soybean
Languages : en
Pages : 76
Book Description