Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognized by the FDA in October 1999 and in part to improvements in quality and quantity brought on by advancements in processing and breeding technology. Soybeans: Chemistry, Technology, and Utilization provides the reader with in-depth and up-to-date coverage of: the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isoflavone; the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods; the role of soyfood in preventing chronic ailments such as cancer, heart disease, and osteoporosis; modern processing and applications of soybean improvements through plant breeding and emerging biotechnological approaches.
Soybeans : Chemistry, Technology, and Utilization
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First Sentence:
Soybeans have become an increasingly important agricultural commodity, with a steady increase in US. and worldwide annual production (Fig. 1.1). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
chunky jiang, tofu quality, soy oil processing, crude soy oil, chemical soy sauce, soymilk emulsion, shoyu mash, tempeh fermentation, nonfermented soyfoods, soymilk yield, defatted soy grits, soybean grinding, soy nuggets, soymilk production, certain antinutritional factors, objectionable aftertaste, defatted soy meal, hypocotyl axis, oleic soybean oil, soymilk processing, traditional soyfoods, generation soyfoods, glycerin level, soy materials, making jiang Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Oil Chem, Food Chem, United States, New York, Cereal Chem, American Oil, Food Technol, Academic Press, Far East, John Wiley, Soya Bluebook, International Symposium, Annual Meeting, Cancer Res, Food Agric, North America, Nutritional Value of Soybean Components, Plant Physiol, Marcel Dekker, Soy Protein Council, Cereal Foods World, Vegetable Protein Utilization, World Health Organization, Crop Sci New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Soybeans have become an increasingly important agricultural commodity, with a steady increase in US. and worldwide annual production (Fig. 1.1). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
chunky jiang, tofu quality, soy oil processing, crude soy oil, chemical soy sauce, soymilk emulsion, shoyu mash, tempeh fermentation, nonfermented soyfoods, soymilk yield, defatted soy grits, soybean grinding, soy nuggets, soymilk production, certain antinutritional factors, objectionable aftertaste, defatted soy meal, hypocotyl axis, oleic soybean oil, soymilk processing, traditional soyfoods, generation soyfoods, glycerin level, soy materials, making jiang Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Oil Chem, Food Chem, United States, New York, Cereal Chem, American Oil, Food Technol, Academic Press, Far East, John Wiley, Soya Bluebook, International Symposium, Annual Meeting, Cancer Res, Food Agric, North America, Nutritional Value of Soybean Components, Plant Physiol, Marcel Dekker, Soy Protein Council, Cereal Foods World, Vegetable Protein Utilization, World Health Organization, Crop Sci New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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