Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Soybeans As Functional Foods And Ingredients
Download Soybeans As Functional Foods And Ingredients full books in PDF, epub, and Kindle. Read online Soybeans As Functional Foods And Ingredients ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Soybeans as Functional Foods and Ingredients by : Keshun Liu
Download or read book Soybeans as Functional Foods and Ingredients written by Keshun Liu and published by AOCS Publishing. This book was released on 2004-08-30 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing authoritative information, Soybeans as Functional Foods and Ingredients covers soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.
Book Synopsis Soy Applications in Food by : Mian N. Riaz
Download or read book Soy Applications in Food written by Mian N. Riaz and published by CRC Press. This book was released on 2005-11-29 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Phytochemicals in Soybeans by : Yang Li
Download or read book Phytochemicals in Soybeans written by Yang Li and published by CRC Press. This book was released on 2022-05-29 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Book Synopsis Essentials Of Functional Foods by : Mary K. Schmidl
Download or read book Essentials Of Functional Foods written by Mary K. Schmidl and published by Springer Science & Business Media. This book was released on 2000-06-30 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.
Book Synopsis Functional Foods and Dietary Supplements by : Athapol Noomhorm
Download or read book Functional Foods and Dietary Supplements written by Athapol Noomhorm and published by John Wiley & Sons. This book was released on 2014-03-11 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
Book Synopsis Soy Protein Products by : Joseph G. Endres
Download or read book Soy Protein Products written by Joseph G. Endres and published by The American Oil Chemists Society. This book was released on 2001-11-30 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Soybean and Health by : Hany El-Shemy
Download or read book Soybean and Health written by Hany El-Shemy and published by . This book was released on 2011 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Hand Book of Nutraceuticals and Functional Foods by : Shukadev Mangaraj
Download or read book Hand Book of Nutraceuticals and Functional Foods written by Shukadev Mangaraj and published by . This book was released on 2013 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Functional Foods written by Mingro Guo and published by Elsevier. This book was released on 2013-12-15 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories Introduces the principles of functional foods and explores industry and consumer roles in this evolving market Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties
Book Synopsis Handbook of Nutraceuticals and Functional Foods by :
Download or read book Handbook of Nutraceuticals and Functional Foods written by and published by CRC Press. This book was released on 2002-01-01 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutriti
Book Synopsis Soy in Health and Disease Prevention by : Michihiro Sugano
Download or read book Soy in Health and Disease Prevention written by Michihiro Sugano and published by CRC Press. This book was released on 2005-08-29 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundation for Protein Research was established to support soybean studies, which have resulted in a considerable amount of profound literature on the soy-wellness connection. Unfortunately for westerners, very little of this information has been presented in English. Soy in Health and Disease Prevention, edited by the highly distinguished Michihiro Sugano, brings the west up to speed on the latest findings concerning this common, yet most powerful health aid. Perhaps, the most authoritative book on the subject available in any language, Soy in Health and Disease Prevention presents the very latest health and nutrition research and findings available on soy products. Functional food experts from Japan, as well as other parts of the world,explore the action and diverse health effects of the common soybean. Included is the latest information with regard to soy’s impact on · Cancer prevention · Immune system function · Osteoporosis · Atherosclerosis · Aging and longevity This book is essential reading for all researchers and students involved with the study and production of functional foods. Dr. Sugano who is the current director of the Fuji Foundation has published over 400 journal articles, as well as 80 book chapters. His primary area of research is in food functional factors, predominantly regulation of lipid metabolism.
Book Synopsis Functional Foods of the East by : John Shi
Download or read book Functional Foods of the East written by John Shi and published by CRC Press. This book was released on 2010-10-21 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.
Book Synopsis History of Soy Flour, Grits and Flakes (510 CE to 2013) by : William Shurtleff
Download or read book History of Soy Flour, Grits and Flakes (510 CE to 2013) written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-12-01 with total page 2053 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.
Book Synopsis History of Soy Nutritional Research (1990-2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Soy Nutritional Research (1990-2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021 with total page 1493 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Book Synopsis History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016): by : William Shurtleff; Akiko Aoyagi
Download or read book History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016): written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-10-30 with total page 3666 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 378 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Book Synopsis History of Soy Flour, Flakes and Grits (510 CE to 2019) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Soy Flour, Flakes and Grits (510 CE to 2019) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2019-02-17 with total page 2611 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books
Download or read book Functional Foods written by Maria Saarela and published by Elsevier. This book was released on 2011-04-30 with total page 671 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
