Author : Joseph G. Endres
Publisher : The American Oil Chemists Society
Page : 68 pages
File Size : 32,4 MB
Release : 2001-11-30
Category : Cooking
ISBN : 9781893997271
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.
Author : Mian N. Riaz
Publisher : CRC Press
Page : 302 pages
File Size : 38,12 MB
Release : 2005-11-29
Category : Technology & Engineering
ISBN : 1420037951
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
Author : Lawrence A. Johnson
Publisher : Elsevier
Page : 853 pages
File Size : 25,34 MB
Release : 2015-08-08
Category : Technology & Engineering
ISBN : 0128043520
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
Author : David L. Kaplan
Publisher : Springer Science & Business Media
Page : 438 pages
File Size : 29,68 MB
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 3662036800
Biopolymers from Renewable Resources is a compilation of information on the diverse and useful polymers derived from agricultural, animal, and microbial sources. The volume provides insight into the diversity of polymers obtained directly from, or derived from, renewable resources. The beneficial aspects of utilizing polymers from renewable resources, when considering synthesis, pro cessing, disposal, biodegradability, and overall material life-cycle issues, suggests that this will continue to be an important and growing area of interest. The individual chapters provide information on synthesis, processing and properties for a variety of polyamides, polysaccharides, polyesters and polyphenols. The reader will have a single volume that provides a resource from which to gain initial insights into this diverse field and from which key references and contacts can be drawn. Aspects of biology, biotechnology, polymer synthesis, polymer processing and engineering, mechanical properties and biophysics are addressed to varying degrees for the specific biopolymers. The volume can be used as a reference book or as a teaching text. At the more practical level, the range of important materials derived from renewable resources is both extensive and impressive. Gels, additives, fibers, coatings and films are generated from a variety of the biopolymers reviewed in this volume. These polymers are used in commodity materials in our everyday lives, as well as in specialty products.
Author : KeShun Liu
Publisher : Springer
Page : 557 pages
File Size : 34,94 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 146151763X
The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.
Author : Patricia Greenberg
Publisher : Three Rivers Press (CA)
Page : 237 pages
File Size : 42,37 MB
Release : 1998
Category : Cooking
ISBN : 0517888130
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
Author : John Robbins
Publisher : Mango Media Inc.
Page : 700 pages
File Size : 35,32 MB
Release : 2010-09-15
Category : Political Science
ISBN : 1609252926
The tenth anniversary edition of an essential text on food politics: “Well researched and lucidly written . . . This book is sure to spark discussion” (Publishers Weekly). When John Robbins first released The Food Revolution in 1987, his insights into America’s harmful eating habits gave us a powerful wake-up call. Since then, Robbins has continued to shine a spotlight on the most important issues in food politics, such as our dependence on animal products, provoking awareness and promoting change. Robbins’s arguments for a plant-based diet are compelling and backed by over twenty years of work in the field of sustainable agriculture and conscious eating. This timely new edition will enlighten those curious about plant-based diets and fortify the mindsets of the already converted.
Author : Hany El-Shemy
Publisher :
Page : 514 pages
File Size : 33,23 MB
Release : 2011
Category :
ISBN : 9789535151715
Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.
Author : Richard Shibles
Publisher : CRC Press
Page : 1283 pages
File Size : 17,16 MB
Release : 2022-02-26
Category : Science
ISBN : 100000211X
This volume consists of full length manuscripts of 159 of the 165 invited papers presented at World Soybean Research Conference III that was held in the Scheman Continuing Education Building at Iowa State University August 12-17, 1984. The authors, widely recognized as world authorities in their fields, represent all aspects of soybean research activity: breeding and genetics, crop and soil management, economics, entomology, food science, international programs, nematology, pathology, physiology, plant nutrition, rhizobiology, utilization, and weed science. This proceedings, which contains more than 1200 pages of information including many tables and figures, represents the most extensive compilation of soybean research results since the previous proceedings were published in 1980. It should be of value to research scientists, students and administrators alike.
Author : Glyn O. Phillips
Publisher : Elsevier
Page : 457 pages
File Size : 47,85 MB
Release : 2011-09-09
Category : Technology & Engineering
ISBN : 0857093630
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. - An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry - Chapters each focus on a particular protein ingredient or group of ingredients - Innovative products and potential methods for improving nutrition and diet using proteins is also described
