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Soy Applications in Food

Soy Applications in Food
Author: Mian N. Riaz
Publisher: CRC Press
Total Pages: 302
Release: 2005-11-29
Genre: Technology & Engineering
ISBN: 1420037951
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Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details t

Soybeans

Soybeans
Author: Lawrence A. Johnson
Publisher: Elsevier
Total Pages: 853
Release: 2015-08-08
Genre: Technology & Engineering
ISBN: 0128043520
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This comprehensive new soybean reference book disseminates key soybean information to “drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. The most complete and authoritative book on soybeans Features internationally recognized authors in the 21-chapter book Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

Nutritional Improvement of Food and Feed Proteins

Nutritional Improvement of Food and Feed Proteins
Author: Mendel Friedman
Publisher: Springer Science & Business Media
Total Pages: 879
Release: 2013-03-09
Genre: Science
ISBN: 1468433660
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The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Practical Handbook of Soybean Processing and Utilization

Practical Handbook of Soybean Processing and Utilization
Author: D. R. Erickson
Publisher: Elsevier
Total Pages: 594
Release: 2015-08-25
Genre: Technology & Engineering
ISBN: 0128045515
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Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects Offers practical information ideal for soybean oil plant managers

Soy Protein Products

Soy Protein Products
Author: Joseph G. Endres
Publisher: The American Oil Chemists Society
Total Pages: 68
Release: 2001-11-30
Genre: Cooking
ISBN: 9781893997271
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This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017)

History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017)
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Total Pages: 2055
Release: 2017-12-03
Genre: Soybean industry
ISBN: 1928914985
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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

The World of Soy

The World of Soy
Author: Christine M. Du Bois
Publisher: NUS Press
Total Pages: 350
Release: 2008
Genre: Food habits
ISBN: 9789971694135
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Soybeans as Functional Foods and Ingredients

Soybeans as Functional Foods and Ingredients
Author: Keshun Liu
Publisher: AOCS Publishing
Total Pages: 331
Release: 2004-08-30
Genre: Technology & Engineering
ISBN: 9781893997332
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Providing authoritative information, Soybeans as Functional Foods and Ingredients covers 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? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.

Soy Fractionation Pathways for Food Applications

Soy Fractionation Pathways for Food Applications
Author:
Publisher:
Total Pages: 205
Release: 2021
Genre:
ISBN: 9789463959384
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To conclude, we explored the potential of using simplified fractionation and washing process to make novel soy ingredients. The production of less refined ingredients usually involves fewer processing steps, which may reduce energy consumption and increase resource use efficiency. The residual oil in the ingredients can possibly decrease the use level of refined oil in meat analogue formulations. However, the sustainability of the proposed fractionation pathways needs to be further quantified to be able to select the more sustainable process for novel soy-foods like meat analogue. A further step is to extend this research to other oilseeds or legumes.

Virtues of Soy

Virtues of Soy
Author: Monique N. Gilbert
Publisher: Universal-Publishers
Total Pages: 208
Release: 2000-12-20
Genre: Cooking
ISBN: 9781581127065
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Soy, often declared the miracle food of the new millennium, is the most popular and complete vegetable protein source in the world. Nutritionally packed and extremely versatile, soy and soy-based products provide a vast array of health benefits. Yet many people are still unsure how to use these foods in their everyday cooking. Virtues of Soy addresses this dilemma. Discover exactly why soy products such as tofu, tempeh, textured soy protein, soymilk, miso and soy flour are good for your health. Learn more than 169 delicious ways to incorporate these soy foods into your diet. Find out about soy's culinary history, evolution and nutritional breakdown. Based on solid scientific and medical research, Virtues of Soy explains how soy foods can lower cholesterol, fight heart disease, prevent strokes, reduce hypertension, inhibit certain cancers, ward off osteoporosis, moderate menopausal symptoms, ease PMS, regulate diabetes and control kidney disease. This guide thoroughly examines these medical conditions and extensively details soy's influence upon them. Presented in an easy to understand question and answer format, Virtues of Soy takes the mystery out of soy foods. It describes what the various soy products used in the recipes are, where to buy them, how much is needed to produce positive results, and which ones are best at improving these various medical conditions. This scrumptious collection of 169 truly tasty soy enriched recipes has simple to follow directions, and all are meat and dairy free. These original and creative recipes range from quick and easy comfort foods to elegant entertaining cuisine, and are perfect for anyone who wants to preserve or enhance their health. Whether young or old, male or female, vegetarian or non-vegetarian, this book will teach you how to implement a well-balanced, heart-healthy, anti-cancer, hormone-regulating and bone-strengthening diet. Not only is Virtues of Soy a practical health guide and magnificent cookbook, it is truly the only comprehensive soy reference manual you will ever need!