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 Inanimate Life written by George M. Briggs and published by . This book was released on 2021-07-16 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book History of Whole Dry Soybeans Used as Beans or Ground Mashed or Flaked 240 BCE to 2013 written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-07 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Soybean written by Guriqbal Singh and published by CABI. This book was released on 2010 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: The soybean is a crop of global importance and is one of most frequently cultivated crops worldwide. It is rich in oil and protein, used for human and animal consumption as well as for industrial purposes. Soybean plants also play an important role in crop diversification and benefit the growth of other crops, adding nitrogen to the soil during crop rotation. With contributions from eminent researchers from around the world, The Soybean provides a concise coverage of all aspects of this important crop, including genetics and physiology, varietal improvement, production and protection technology, utilization and nutritional value.

Download or read book Asian Tofu written by Andrea Nguyen and published by Ten Speed Press. This book was released on 2012-02-28 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

Download or read book Diet and Diet Reform written by Mahatma Gandhi and published by . This book was released on 2019-10-08 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Man is more than meat. It is the spirit in man for which we are concerned. Therefore vegetarians should have that moral basis - that a man was not born a carnivorous animal, but born to live on the fruits and herbs that the earth grows." _GandhiDefining vegetarism as Moral Choice, the book incline us to think upon the reforms in diet. It tells us that what vegetarians should do is not to emphasize the physical consequences of vegetarianism, but to explore the moral consequences.He was way ahead of his time in his approach to dietetics. Thus, he suggests that an ounce or two of raw salad vegetables is worth eight ounces of cooked vegetables. This applies particularly to their vitamin and mineral values.He also warns the danger of palm oil, a high saturated fat content.A Plea for Vegetarianism !Excerpt: I blessed the day on which I had taken the vow before my mother. I had all along abstained from meat in the interests of truth and of the vow I had taken, but had wished at the same time that every Indian should be a meat-eater, and had looked forward to being one myself freely and openly some day, and to enlisting others in the cause. The choice was now made in favour of vegetarianism, the spread of which henceforward became my mission.

Download or read book Vietnamese Food Any Day written by Andrea Nguyen and published by Ten Speed Press. This book was released on 2019-02-05 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

Download or read book History of Soybeans and Soyfoods in the Netherlands Belgium and Luxembourg 1647 2015 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-08-17 with total page 981 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 index. 168 photographs and illustrations - mostly color. 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 The Tofu Book written by John Paino and published by Penguin. This book was released on 1991 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces the history of tofu, explans its health benefits, offers tips on shopping for it, describes how it can be made at home, and includes over one hundred recipes.

Download or read book History of Soybeans and Soyfoods in Spain and Portugal 1603 2015 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-05-02 with total page 327 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 index. 23 maps, photographs and illustrations. Free of charge in digital PDF format on Google Books.

Download or read book The Zero Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Download or read book History of Soymilk and Other Non Dairy Milks 1226 2013 written by William Shurtleff, Akiko Aoyagi and published by Soyinfo Center. This book was released on 2013-08-29 with total page 2972 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Story of Soy written by Christine M. Du Bois and published by Reaktion Books. This book was released on 2018-04-15 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The humble soybean is the world’s most widely grown and most traded oilseed. And though found in everything from veggie burgers to cosmetics, breakfast cereals to plastics, soy is also a poorly understood crop often viewed in extreme terms—either as a superfood or a deadly poison. In this illuminating book, Christine M. Du Bois reveals soy’s hugely significant role in human history as she traces the story of soy from its domestication in ancient Asia to the promise and peril ascribed to it in the twenty-first century. Traveling across the globe and through millennia, The Story of Soy includes a cast of fascinating characters as vast as the soy fields themselves—entities who’ve applauded, experimented with, or despised soy. From Neolithic villagers to Buddhist missionaries, European colonialists, Japanese soldiers, and Nazi strategists; from George Washington Carver to Henry Ford, Monsanto, and Greenpeace; from landless peasants to petroleum refiners, Du Bois explores soy subjects as diverse as its impact on international conflicts, its role in large-scale meat production and disaster relief, its troubling ecological impacts, and the nutritional controversies swirling around soy today. She also describes its genetic modification, the scandals and pirates involved in the international trade in soybeans, and the potential of soy as an intriguing renewable fuel. Featuring compelling historical and contemporary photographs, The Story of Soy is a potent reminder never to underestimate the importance of even the most unprepossesing sprout.

Download or read book Botanical Colour at Your Fingertips written by Rebecca Desnos and published by Brand Nu Words. This book was released on 2016 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you love plants? Do you love crafting? Would you like to dye your own fabric, yarn or clothing? Learn the relaxing art of botanical dyeing with natural dyer, Rebecca Desnos. Connect with nature and open your eyes to the colour potential of plants. Discover how to: produce a wide palette of colours, including pink from avocados, yellow from pomegranates and coral from eucalyptus leaves; extract dye from just about any plant from the kitchen, garden or wild; use the ancient method of soya milk mordanting to achieve rich and long-lasting colour on plant fibres, such as cotton and linen; produce reliable colours that withstand washing and exposure to light.

Download or read book Phytochemicals in Soybeans written by Yang Li and published by CRC Press. This book was released on 2022-05-29 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.

Download or read book Eating to Extinction written by Dan Saladino and published by Farrar, Straus and Giroux. This book was released on 2022-02-01 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.