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Soybeans [electronic resource] : Chemistry, Technology, and Utilization / by KeShun Liu

Author
Liu, KeShun
Published
Boston, MA : Springer US : Imprint: Springer, 1997.
Physical Description
XXVII, 532 pages : online resource
Additional Creators
SpringerLink (Online service)
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Contents
1. Argonomic Characteristics, Production, and Marketing -- I. Origin -- II. Early History in Europe -- III. Early History in North America -- IV. Agronomic Characteristics -- V. Harvesting, Drying, and Storage -- VI. Marketing and Trading -- VII. Grades, Standards, and Inspection -- VII. Variety Identification -- IX. Food Beans and Oil Beans -- References -- 2. Chemistry and Nutritional Value of Soybean Components -- I. Proximate Composition -- II. Lipids -- III. Proteins -- IV. Carbohydrates -- V. Minor Components -- VI. Soy Hulls -- VII. Hypocotyl Axis -- References -- 3. Biological and Compositional Changes during Soybean Maturation, Storage, and Germination -- I. Changes during Soybean Maturation -- II. Biological Aging during Soybean Storage -- III. Changes during Soybean Germination -- 4. Nonfermented Oriental Soyfoods -- I. Soymilk -- II. Tofu -- III. Yuba -- IV. Other Nonfermented Soyfoods -- References -- 5. Fermented Oriental Soyfoods -- I. Fermented Soy Paste (Jiang and Miso) -- II. Soy Sauce (Jiangyou or Shoyu) -- III. Tempeh -- IV. Natto -- V. Soy Nuggets (Douchi or Hamanatto) -- VI. Sufu -- References -- 6. Soybean Oil Extraction and Processing Andrew Proctor -- I. Preparation before Extraction -- II. Solvent Extraction -- III. Mechanical Extraction -- IV. Oil Refining -- V. Optional Additional Processing -- VI. Lecithin Processing -- VII. Plant and Environmental Safety -- References -- 7. Properties and Edible Applications of Soybean Oil -- I. General Properties of Soybean Oil -- II. Lipid Oxidation -- III. Various Types of Soybean Oil -- IV. Edible Applications of Soybean Oil -- V. Utilization of Soy Lecithin -- References -- 8. Soybean Protein Products Navam Hettiarachchy and Uruthira Kalapathy -- I. A Brief History of Soy Protein Products -- II. Types of Soy Protein Products and Processing -- III. Nutritional Quality of Soy Protein -- IV. Soy Protein as a Functional Ingredient -- V. Modification of Soy Proteins -- VI. Applications of Soy Protein Products -- VII. Challenges and Future Research -- References -- 9. The Second Generation of Soyfoods -- I. Dairy Analogs -- II. Meat Analogs -- III. Protein Texturization -- IV. Tofu-Based Foods and Ingredients -- References -- 10. Soyfoods: Their Role in Disease Prevention and Treatment -- I. Diet, Health, and Soyfoods -- II. Macronutrients in Soybeans -- III. Soy Isoflavones -- IV. Soy Intake and Cancer Risk -- V. Soy Intake and Osteoporosis -- VI. Soy Intake and Kidney Disease -- VII. Soy Intake and Heart Disease -- VIII. Soy Intake and Menopause -- IX. Potential Concerns Related to Soy Consumption -- X. Summary -- References -- 11. Soybean Improvements through Plant Breeding and Genetic Engineering -- I. The Breeding Process -- II. Breeding Methods -- III. Breeding to Increase Crop Productivity -- IV. Breeding for Food-Grade Soybeans -- V. Breeding to Increase Protein and Oil Content -- VI. Breeding to Improve Oil Quality -- VII. Breeding to Improve Protein Quality -- VIII. Breeding to Control Beany Flavor -- References.
Subject(s)
ISBN
9781461517634
Digital File Characteristics
text file PDF
Note
AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
Part Of
Springer eBooks
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