Download or read book Soy Applications in Food written by Mian N. Riaz and published by CRC Press. This book was released on 2005-11-29 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Soybeans written by Lawrence A. Johnson and published by Elsevier. This book was released on 2015-08-08 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Soybeans as Functional Foods and Ingredients written by Keshun Liu and published by AOCS Publishing. This book was released on 2004-08-30 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Soy Protein Products written by Joseph G. Endres and published by The American Oil Chemists Society. This book was released on 2001-11-30 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Practical Handbook of Soybean Processing and Utilization written by D. R. Erickson and published by Elsevier. This book was released on 2015-08-25 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Virtues of Soy written by Monique N. Gilbert and published by Universal-Publishers. This book was released on 2000-12-20 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Download or read book Soy Fractionation Pathways for Food Applications written by and published by . This book was released on 2021 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book History of Industrial Uses of Soybeans Nonfood Nonfeed 660 CE 2017 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2017-12-03 with total page 2055 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Soy Foods Advances in Research and Application 2012 Edition written by and published by ScholarlyEditions. This book was released on 2012-12-26 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soy Foods—Advances in Research and Application: 2012 Edition is a ScholarlyPaper™ that delivers timely, authoritative, and intensively focused information about Soy Foods in a compact format. The editors have built Soy Foods—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Soy Foods in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Soy Foods—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Download or read book The World of Soy written by Christine M. Du Bois and published by NUS Press. This book was released on 2008 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book History of Modern Soy Protein Ingredients Isolates Concentrates and Textured Soy Protein Products 1911 2016 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-01-17 with total page 1669 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Download or read book Utilization of Soybean Components in Foods written by Miki Katayama and published by . This book was released on 2005 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: On October 1999, the Food and Drug Administration approved the health claim of soy protein indicating that the food products high in soy protein may help lower coronary heart disease risk by consuming 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol. Soybean has been traditionally a source of life in Japan, however, nowadays in Japan and the United States, a majority of portion of annual soybean production goes to animal feed but not for human consumption. Soybean is so beneficial for human consumption that more new applications to utilize soybeans are being studied and increased sales have resulted. The objectives of this study were (1) to utilize the entire soybean components to develop, and commercialize soybean-based food products and (2) to improve human health, soy marketability, and reduce environmental wastes by utilizing entire soybean components though the development of those soy-based food products. The first study achieved the objectives by using the commercial soybean cell powder. The new applications to utilize soy proteins, other than the bakery application, succeeded to develop soy-based tomato soups and pudding products that could meet 50% and 100% FDA soy protein health claim. Oxidative stability of the commercial soy protein powder is the next issue to improve the quality of these developed products. The second study used the commercial textured soy protein (TSP). The new formulation was easy to incorporate and produce a soy-based product. This study succeeded in the approach to utilize soy proteins by using TSP, soybean oil and non-meat derivative chicken-flavor. The developed product, a fried chicken-flavored TSP, had an enjoyable flavor and texture approved in the consumer test. The third study finalized the objectives of this study by incorporating okara, a byproduct from soymilk production into a snack chip increasing its fiber and protein contents. The majority of trained panelists preferred the okara-based snack product developed in this study with no beany-flavor problem over the Japanese commercial product standard. The new okara-based snack food would provide high nutritional profile and improve human health, soy marketability, and reduce environmental wastes.

Download or read book History of Soy Nutritional Research 1990 2021 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021 with total page 1493 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Download or read book History of The Drackett Company s Work with Soybeans Soy Protein and Azlon 1937 2020 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2020-06-08 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 25 photographs and illustrations. Free of charge in digital PDF format on Google Books.

Download or read book Soybean for Human Consumption and Animal Feed written by Aleksandra Sudarić and published by BoD – Books on Demand. This book was released on 2020-12-02 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybean is the main oilseed crop worldwide, a staple crop for protein-rich food and feed as well as a significant source of nutraceutical compounds with many different medical benefits. Soybean for Human Consumption and Animal Feed highlights the state of research in soybean nutritional attributes as well as science-based approaches defining the future of soybean for human consumption and animal feed. Over seven chapters, this book presents a comprehensive picture of the potential of soybean for human and animal diets and health as well as quality stock for pharmaceutical and functional food industries with an emphasis on the importance of genetic improvement of soybean germplasm in enhancing healthy and safe properties of final soy products.

Download or read book History of Soy Yogurt Soy Acidophilus Milk and Other Cultured Soymilks 1918 2012 written by William Shurtleff and published by Soyinfo Center. This book was released on 2012 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book History of Soy Flour Grits and Flakes 510 CE to 2013 written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-12-01 with total page 2053 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.