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Soybeans : Chemistry, Technology and Utilization - KeShun Liu


Chemistry, Technology and Utilization

Hardcover Published: 31st July 1997
ISBN: 9780834212992
Number Of Pages: 532

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Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognized by the FDA in October 1999 and in part to improvements in quality and quantity brought on by advancements in processing and breeding technology. Soybeans: Chemistry, Technology, and Utilization 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 each traditional and Westernized soyfoods; the role of soyfood in preventing chronic ailments such as cancer, heart disease, and osteoporosis; modern processing and applications of soybean improvements through plant breeding and emerging biotechnological approaches.

Agronomic Characteristics, Production And Marketing
Chemistry and Nutritional Value of Soybean Components
Changes During Seed Maturation, Storage and Germination
Non-fermented Oriental Soyfoods
Fermented Oriental Soyfoods
Soybean Oil Extraction and Processing
Properties and Edible Applications of Soybean Oil
Soybean Protein Products -The Second Generation of Soyfoods
Soyfoods: Their Roles in Disease Prevention and Treatment
Soybean Improvements through Plant Breeding and Genetic Engineering
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834212992
ISBN-10: 0834212994
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 532
Published: 31st July 1997
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.5 x 15.5  x 3.81
Weight (kg): 2.14