Soy Protein Products
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Author | : Joseph G. Endres |
Publisher | : The American Oil Chemists Society |
Total Pages | : 68 |
Release | : 2001-11-30 |
Genre | : Cooking |
ISBN | : 9781893997271 |
This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.
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 | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 1669 |
Release | : 2016-01-17 |
Genre | : Soy proteins |
ISBN | : 1928914837 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
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 | : Harold Wilcke |
Publisher | : Elsevier |
Total Pages | : 425 |
Release | : 2012-12-02 |
Genre | : Health & Fitness |
ISBN | : 0323150950 |
Soy Protein and Human Nutrition
Author | : David L. Kaplan |
Publisher | : Springer Science & Business Media |
Total Pages | : 438 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 3662036800 |
Biopolymers from Renewable Resources is a compilation of information on the diverse and useful polymers derived from agricultural, animal, and microbial sources. The volume provides insight into the diversity of polymers obtained directly from, or derived from, renewable resources. The beneficial aspects of utilizing polymers from renewable resources, when considering synthesis, pro cessing, disposal, biodegradability, and overall material life-cycle issues, suggests that this will continue to be an important and growing area of interest. The individual chapters provide information on synthesis, processing and properties for a variety of polyamides, polysaccharides, polyesters and polyphenols. The reader will have a single volume that provides a resource from which to gain initial insights into this diverse field and from which key references and contacts can be drawn. Aspects of biology, biotechnology, polymer synthesis, polymer processing and engineering, mechanical properties and biophysics are addressed to varying degrees for the specific biopolymers. The volume can be used as a reference book or as a teaching text. At the more practical level, the range of important materials derived from renewable resources is both extensive and impressive. Gels, additives, fibers, coatings and films are generated from a variety of the biopolymers reviewed in this volume. These polymers are used in commodity materials in our everyday lives, as well as in specialty products.
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 437 |
Release | : 2016-01-31 |
Genre | : Soy proteins |
ISBN | : 1928914845 |
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.
Author | : KeShun Liu |
Publisher | : Springer |
Total Pages | : 557 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 146151763X |
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 | : Patricia Greenberg |
Publisher | : Three Rivers Press (CA) |
Total Pages | : 237 |
Release | : 1998 |
Genre | : Cooking |
ISBN | : 0517888130 |
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
Author | : |
Publisher | : |
Total Pages | : 53 |
Release | : 2001 |
Genre | : MEDICAL |
ISBN | : 9781003040552 |
This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.