Soybeans : Chemistry, Technology, and Utilization
Editorial Reviews
Book Description
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.
Card catalog description
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 isofavone; 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 oil and protein products; and soybean improvements through plant breeding and emerging biotechnological approaches. Appealing to all who have an interest in soy, this reference will sharpen the reader's understanding of soybeans and soyfoods, and will promote better utilization of soybeans. Among the public who will find this book most useful are food technologists, plant scientists, nutritionists, academic and government professionals.
--This text refers to the
Hardcover
edition.
Soybeans : Chemistry, Technology, and Utilization,KeShun Liu,Springer,0834212994,Agriculture - General,Composition,Food Science,Oilseed Crops,Science/Mathematics,Soybean,Soybean products,Soyfoods,Technology,Technology & Industrial Arts,Food & beverage technology,Technology / Food Industry & Science
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