The Chemistry and Technology of the Soybean and Its Derived Products PDF Download

Author: Warren H. Goss
Publisher:
ISBN:
Category : Soybean industry
Languages : en
Pages : 0

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Author: Klare Stephen Markley
Publisher:
ISBN:
Category : Soybean
Languages : en
Pages :

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Author: Warren H. Goss
Publisher: Forgotten Books
ISBN: 9780364759301
Category : Technology & Engineering
Languages : en
Pages : 108

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Book Description
Excerpt from The Chemistry and Technology of the Soybean and Its Derived Products, Vol. 2: Processing of Soybeans and Soybean Products Present standards (195) designate 5 classes of soybeans: Class I, yellow; Class II, green; 01535 III, brown; Class IV, black; and Class V, mixed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Klare Stephen Markley
Publisher:
ISBN:
Category : Soybean industry
Languages : en
Pages : 0

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Book Description

Author: Klare Stephen Markley
Publisher: Forgotten Books
ISBN: 9781396024597
Category : Science
Languages : en
Pages : 120

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Excerpt from The Chemistry and Technology of the Soybean and Its Derived Products, Vol. 1: Chemical Composition and Properties of Constituent and Derived Products Table 2. Soybeans: Acreage, yield, and production, United States 1924-1940 _1. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Klare Stephen Markley
Publisher:
ISBN:
Category : Soybean industry
Languages : en
Pages : 104

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Author:
Publisher:
ISBN:
Category : Soybean products
Languages : en
Pages :

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Author: Lawrence A. Johnson
Publisher: Elsevier
ISBN: 0128043520
Category : Technology & Engineering
Languages : en
Pages : 853

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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

Author: KeShun Liu
Publisher: Springer
ISBN: 146151763X
Category : Technology & Engineering
Languages : en
Pages : 557

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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.

Author: KeShun Liu
Publisher: Aspen Publishers
ISBN:
Category : Business & Economics
Languages : en
Pages : 576

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Book Description
Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans. It includes the many food and industrial uses of soybeans, with emphasis on soybean foods and food ingredients, including potential neutraceuticals and disease preventive foods. Up-to-date information on biotechnological advances and research findings on soybean nutrition and health benefits are also included.