Soybeans: Chemistry, Technology, and Utilization KeShun Liu

This book 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 traditional and Westernized soyfoods; the role of soyfood in preventing chronic ailments such as cancel heart disease and osteoporosis; modern processing and applications of soybean improvements through plant breeding and emerging biotechnological approaches.

Contents - Abridged:
Agronomic Characteristics, Production and Marketing • Chemistry and Nutritional Value • Biological and Compositional Changes During Soybean Maturation. Storage and Germination • Soybean Oil Extraction and Processing • Properties and Edible Application of Soybean Oil • Soybean Protein Products • Soyfoods: Their Roles in Disease Prevention and Treatment

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532 pages, 1997, Hardbound - ISBN 0-8342-1299-4

Catalog #339
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