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Soybeans: As Functional Foods and Ingredients
Soybeans: As Functional Foods and Ingredients

Written for food product developers, food technologists, nutritionists, academic professionals, college graduates, and anyone who is interested in learning about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals.

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Historically soybeans have been primarily identified with their high protein and oil content. Yet, for the past 20 years there has been much interest among medical researchers in elucidating the health benefits of direct human consumption of soybeans as food. This book provides 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.

Soybeans: As Functional Foods and Ingredients


Chapter 1

Soybeans as a Powerhouse of Nutrients and Phytochemicals


Chapter 2

Edible Soybean Products in the Current Market


Chapter 3

Soy Isoflavones

Chemistry
Processing Effects
Health Benefits
Commercial Production


Chapter 4

Soybean Saponins

Chemistry
Analysis
Potential Health Effects


Chapter 5

Soy Flour

Varieties
ProcessingProperties
Applications


Chapter 6

Soy Protein Concentrate

Technology
Properties
Applications


Chapter 7

Isolated Soy Protein

Technology
Properties
Applications


Chapter 8

Barriers to Soy Protein Applications in Food Products


Chapter 9

Value-Added Products from Extruding-Expelling of Soybeans


Chapter 10

Soy Molasses

Processing and Utilization as a Functional Food


Chapter 11

Vegetable Soybeans as a Functional Food


Chapter 12

Tempeh as a Functional Food


Chapter 13

Soy Sauce as Natural Seasoning


Chapter 14

Breeding Specialty Soybeans for Traditional and New Soyfoods

Publish Date: 2004
Format: 6.5" x 9.5" hardcover
Pages: 332
Publication Weight: 3 lbs

Edited by KeShun Liu

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