Soybeans: Chemistry, Technology and Utilization

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.

Inhalt
Agronomic Characteristics, Production And Marketing. Chemistry and Nutritional Value of Soybean Components. Changes During Seed Maturation, Storage and Germination. Non-fermented Oriental Soyfoods. Fermented Oriental Soyfoods. Soybean Oil Extraction and Processing. Properties and Edible Applications of Soybean Oil. Soybean Protein Products -The Second Generation of Soyfoods. Soyfoods: Their Roles in Disease Prevention and Treatment. Soybean Improvements through Plant Breeding and Genetic Engineering. Index.

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