Soybeans: Chemistry, Production, Processing, and Utilization
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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. |
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| Released: 05/01/2008; 850 pages | |||||||||||||
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Table of Contents
- The History of Soybeans
- Breeding, Genetics, and Production of Soybeans
- Harvesting, Storing, and Post-harvest Management of Soybeans
- Effect of Pests and Diseases on Soybean Quality
- Economics of Soybean Production, Marketing, and Utilization
- Measurement and Maintenance of Soybean Quality
- Lipids
- Soybean Proteins
- Soybean Carbohydrates
- Minor Constituents and Phytochemicals of Soybeans
- Oil Recovery from Soybeans
- Soybean Oil Purification
- Soybean Oil Modification
- Food Uses of Whole Soybeans
- Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods
- Bioenergy and Biofuels from Soybeans
- Biobased Products from Soybeans
- Nutritional Properties and Feeding Values of Soybeans and their Coproducts
- Soy Protein Products, Processing, and Utilization
- Human Nutrition Value of Soybean Oil and Soy Protein
- Soybean Production and Processing in Brazil
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