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Soybeans as Functional Foods and Ingredients
Editor:KeShun Liu ISBN:978-1-893997-33-2
Format: Hardback Books Product Code:180
Topics:Food Science & Technology,Health - Nutrition - Biochemistry
Soybeans as Functional Foods and Ingredients cover
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For many years, soybeans have been primarily identified with their high protein and oil content. Yet, for the past decade, there has been much interest among medical researchers in elucidating the health benefits of direct human consumption of soybeans as food. This book will provide up-to-date information on soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? Soybeans as Functional Foods and Ingredients is written to serve as a reference for food product developers, food technologists, nutritionists, plant breeders, academic and government professionals, college graduates, and anyone who is interested in learning more about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals.
Released: 05/01/2004; 332 pages
Pricing:
List Price:$200.00
Member Price:$155.00

Table of Contents
1. Soybeans as a Powerhouse of Nutrients and Phytochemicals
2. Edible Soybean Products in the Current Market
3. Soy Isoflavones: Chemistry, Processing Effects, Health Benefits, and Commercial Production
4. Soybean Saponins: Chemistry, Analysis, and Potential Health Effects
5. Soy Flour: Varieties, Processing, Properties, and Applications
6. Soy Protein Concentrate: Technology, Properties, and Applications
7. Isolated Soy Protein: Technology, Properties, and Applications
8. Barriers to Soy Protein Applications in Food Products
9. Value-Added Products from Extruding-Expelling of Soybeans
10. Soy Molasses: Processing and Utilization as a Functional Food
11. Vegetable Soybeans as a Functional Food
12. Tempeh as a Functional Food
13. Soy Sauce as Natural Seasoning
14. Breeding Specialty Soybeans for Traditional and New Soyfoods

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