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
Soybeans as a Powerhouse of Nutrients and Phytochemicals
Edible Soybean Products in the Current Market
Potential Health Effects
Soy Protein Concentrate
Isolated Soy Protein
Barriers to Soy Protein Applications in Food Products
Value-Added Products from Extruding-Expelling of Soybeans
Processing and Utilization as a Functional Food
Vegetable Soybeans as a Functional Food
Tempeh as a Functional Food
Soy Sauce as Natural Seasoning
Breeding Specialty Soybeans for Traditional and New Soyfoods
Publish Date: 2004
Format: 6.5" x 9.5" hardcover
Publication Weight: 3 lbs
Edited by KeShun Liu