BOOKS BY CATEGORY
Your Account
Soybean Food
Processing Technologies and Health Benefits
This book is currently unavailable – please contact us for further information.
Price
Quantity
€231.80
(To see other currencies, click on price)
Hardback
Add to basket  

MORE ABOUT THIS BOOK

Main description:

Soybeans and soybean products are a main source of vegetable protein and edible oil in many parts of the world. Presenting up-to-date information and emerging technologies about soybean processing, the book highlights the important role of soy in human nutrition and health as well as its composition and physicochemical properties, mechanism of its physiologic function, industrial applications, and processing technology. This book also covers the fundamental information on the chemical characteristics of soy and how it impacts and benefits human health.


Contents:

Traditional Soybean Processing Technology and Soybean Food Products in Asian Countries. Advanced Modern Processing Technology of Soybean Foods. Oil in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Oil. Application of Soybean Oil in Foods. Other Health-Related Applications of Soybean Oil. Protein in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Protein as Functional Food Ingredient. Application of Soybean Protein as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Protein. Polypeptide in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Polypeptide as Functional Food Ingredient. Application of Soybean Polypeptide as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Polypeptide. Phospholipid in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Phospholipid as Functional Food Ingredient. Application of Soybean Phospholipid as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Phospholipid. Isoflavone in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Isoflavone as Functional Food Ingredient. Application of Soybean Isoflavone as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Isoflavone. Oligosaccharide in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Oligosaccharide as Functional Food Ingredient. Application of Soybean Oligosaccharide as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Oligosaccharide. Saponin in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Saponin as Functional Food Ingredient. Application of Soybean Saponin as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Saponin. The Prospects of Soybean Food Processing and Health Benefits.


PRODUCT DETAILS

ISBN-13: 9781498707572
Publisher: Productivity Press
Publication date: January, 2021
Pages: 560
Weight: 652g
Availability: Not available (reason unspecified)
Subcategories: Nutrition

CUSTOMER REVIEWS

Average Rating