Soy Applications In Food
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| Author | : Mian N. Riaz |
| Publisher | : CRC Press |
| Total Pages | : 302 |
| Release | : 2005-11-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1420037951 |
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details t
| Author | : Lawrence A. Johnson |
| Publisher | : Elsevier |
| Total Pages | : 853 |
| Release | : 2015-08-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0128043520 |
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 | : Mendel Friedman |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 879 |
| Release | : 2013-03-09 |
| Genre | : Science |
| ISBN | : 1468433660 |
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
| Author | : Maria Hayes |
| Publisher | : John Wiley & Sons |
| Total Pages | : 352 |
| Release | : 2018-11-28 |
| Genre | : Science |
| ISBN | : 111938530X |
A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.
| Author | : Yang Li |
| Publisher | : CRC Press |
| Total Pages | : 539 |
| Release | : 2022-05-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1000533514 |
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.
| Author | : |
| Publisher | : ScholarlyEditions |
| Total Pages | : 27 |
| Release | : 2012-12-26 |
| Genre | : Business & Economics |
| ISBN | : 1481628755 |
Soy Foods—Advances in Research and Application: 2012 Edition is a ScholarlyPaper™ that delivers timely, authoritative, and intensively focused information about Soy Foods in a compact format. The editors have built Soy Foods—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Soy Foods in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Soy Foods—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
| Author | : Srinivasan Damodaran |
| Publisher | : Routledge |
| Total Pages | : 696 |
| Release | : 2017-10-19 |
| Genre | : Technology & Engineering |
| ISBN | : 1351447521 |
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
| Author | : Aleksandra Sudarić |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 162 |
| Release | : 2020-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 1838810188 |
Soybean is the main oilseed crop worldwide, a staple crop for protein-rich food and feed as well as a significant source of nutraceutical compounds with many different medical benefits. Soybean for Human Consumption and Animal Feed highlights the state of research in soybean nutritional attributes as well as science-based approaches defining the future of soybean for human consumption and animal feed. Over seven chapters, this book presents a comprehensive picture of the potential of soybean for human and animal diets and health as well as quality stock for pharmaceutical and functional food industries with an emphasis on the importance of genetic improvement of soybean germplasm in enhancing healthy and safe properties of final soy products.
| Author | : Keith Cadwallader |
| Publisher | : OUP USA |
| Total Pages | : 424 |
| Release | : 2011-09-15 |
| Genre | : Science |
| ISBN | : 9780841225619 |
This book covers the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, texture aspects of soy and soy ingredients, and flavor chemistry and analysis of soy and soy products/ingredients/components.
| Author | : William Shurtleff; Akiko Aoyagi |
| Publisher | : Soyinfo Center |
| Total Pages | : 2055 |
| Release | : 2017-12-03 |
| Genre | : Soybean industry |
| ISBN | : 1928914985 |
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
