Soybeans Chemistry And Technology Proteins

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Soybeans

Author : KeShun Liu
Publisher : Springer
ISBN 13 : 146151763X
Total Pages : 557 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Soybeans by : KeShun Liu

Download or read book Soybeans written by KeShun Liu and published by Springer. This book was released on 2012-12-06 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.

Soybeans

Author : Lawrence A. Johnson
Publisher : Elsevier
ISBN 13 : 0128043520
Total Pages : 853 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Soybeans by : Lawrence A. Johnson

Download or read book Soybeans written by Lawrence A. Johnson and published by Elsevier. This book was released on 2015-08-08 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. - The most complete and authoritative book on soybeans - Features internationally recognized authors in the 21-chapter book - Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

Soybeans: Chemistry and Technology: Proteins

Author : Allan Kay Smith
Publisher :
ISBN 13 :
Total Pages : 496 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Soybeans: Chemistry and Technology: Proteins by : Allan Kay Smith

Download or read book Soybeans: Chemistry and Technology: Proteins written by Allan Kay Smith and published by . This book was released on 1972 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Biopolymers from Renewable Resources

Author : David L. Kaplan
Publisher : Springer Science & Business Media
ISBN 13 : 3662036800
Total Pages : 438 pages
Book Rating : 4.6/5 (62 download)

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Book Synopsis Biopolymers from Renewable Resources by : David L. Kaplan

Download or read book Biopolymers from Renewable Resources written by David L. Kaplan and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers from Renewable Resources is a compilation of information on the diverse and useful polymers derived from agricultural, animal, and microbial sources. The volume provides insight into the diversity of polymers obtained directly from, or derived from, renewable resources. The beneficial aspects of utilizing polymers from renewable resources, when considering synthesis, pro cessing, disposal, biodegradability, and overall material life-cycle issues, suggests that this will continue to be an important and growing area of interest. The individual chapters provide information on synthesis, processing and properties for a variety of polyamides, polysaccharides, polyesters and polyphenols. The reader will have a single volume that provides a resource from which to gain initial insights into this diverse field and from which key references and contacts can be drawn. Aspects of biology, biotechnology, polymer synthesis, polymer processing and engineering, mechanical properties and biophysics are addressed to varying degrees for the specific biopolymers. The volume can be used as a reference book or as a teaching text. At the more practical level, the range of important materials derived from renewable resources is both extensive and impressive. Gels, additives, fibers, coatings and films are generated from a variety of the biopolymers reviewed in this volume. These polymers are used in commodity materials in our everyday lives, as well as in specialty products.

Chemistry and Technology of Cereals as Food and Feed

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
ISBN 13 : 9780442308308
Total Pages : 778 pages
Book Rating : 4.3/5 (83 download)

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Book Synopsis Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz

Download or read book Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by Springer Science & Business Media. This book was released on 1991-04-30 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Food Protein Sources

Author : N. W. Pirie
Publisher : CUP Archive
ISBN 13 : 9780521205887
Total Pages : 296 pages
Book Rating : 4.2/5 (58 download)

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Book Synopsis Food Protein Sources by : N. W. Pirie

Download or read book Food Protein Sources written by N. W. Pirie and published by CUP Archive. This book was released on 1975 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.

Phytochemicals in Soybeans

Author : Yang Li
Publisher : CRC Press
ISBN 13 : 1000533514
Total Pages : 539 pages
Book Rating : 4.0/5 (5 download)

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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.

Soybean Chemistry and Technology

Author : Klare Stephen Markley
Publisher :
ISBN 13 :
Total Pages : 280 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Soybean Chemistry and Technology by : Klare Stephen Markley

Download or read book Soybean Chemistry and Technology written by Klare Stephen Markley and published by . This book was released on 1944 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Composition and properties; Mineral constituents; Protein and other nitrogenous constituents; Enzymes; Carbohydrates; Glycosides; Pigments; Vitamins; Oil and oil-soluble constituents; Physical and chemical characteristics of soybean oils; Fatty acids and glycerides; Oil-soluble pigments; Antioxidants; Phosphatides.

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Practical Handbook of Soybean Processing and Utilization

Author : D. R. Erickson
Publisher : Elsevier
ISBN 13 : 0128045515
Total Pages : 594 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Practical Handbook of Soybean Processing and Utilization by : D. R. Erickson

Download or read book Practical Handbook of Soybean Processing and Utilization written by D. R. Erickson and published by Elsevier. This book was released on 2015-08-25 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. - Compares soybeans to other vegetable oils as a source of edible oil products - Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects - Offers practical information ideal for soybean oil plant managers

Integrated Processing Technologies for Food and Agricultural By-Products

Author : Zhongli Pan
Publisher : Academic Press
ISBN 13 : 0128141395
Total Pages : 456 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Integrated Processing Technologies for Food and Agricultural By-Products by : Zhongli Pan

Download or read book Integrated Processing Technologies for Food and Agricultural By-Products written by Zhongli Pan and published by Academic Press. This book was released on 2019-07-13 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. - Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration - Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail - Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017)

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914985
Total Pages : 2055 pages
Book Rating : 4.9/5 (289 download)

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Book Synopsis History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017) by : William Shurtleff; Akiko Aoyagi

Download or read book History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2017-12-03 with total page 2055 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. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Colloidal Suspension Rheology

Author : Jan Mewis
Publisher : Cambridge University Press
ISBN 13 : 0521515998
Total Pages : 417 pages
Book Rating : 4.5/5 (215 download)

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Book Synopsis Colloidal Suspension Rheology by : Jan Mewis

Download or read book Colloidal Suspension Rheology written by Jan Mewis and published by Cambridge University Press. This book was released on 2012 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presented in an accessible and introductory manner, this is the first book devoted to the comprehensive study of colloidal suspensions.

Soy in Health and Disease Prevention

Author : Michihiro Sugano
Publisher : CRC Press
ISBN 13 : 1000611779
Total Pages : 288 pages
Book Rating : 4.0/5 (6 download)

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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 288 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 Foundatio

The Germination of Seeds

Author : A. M. Mayer
Publisher : Elsevier
ISBN 13 : 1483138046
Total Pages : 232 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis The Germination of Seeds by : A. M. Mayer

Download or read book The Germination of Seeds written by A. M. Mayer and published by Elsevier. This book was released on 2014-04-23 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Germination of Seeds, Third Edition discusses topics concerning seed germination. The book is comprised of seven chapters that tackle subjects relating to the field of germination. Chapter 1 discusses the structure of seeds and seedlings, while Chapter 2 covers the chemical composition of seeds. Chapter 3 tackles the factors affecting germination, and Chapter 4 deals with dormancy, germination inhibition, and stimulation. Chapter 5 talks about the metabolism of germinating seeds, and Chapter 6 discusses the effect of germination inhibitors and stimulators on metabolism and their possible regulatory role. Chapter 7 covers the ecology of germination. The book will be of great interest to botanists, who are particularly concerned with plant physiology.

Soybean and Health

Author : Hany El-Shemy
Publisher :
ISBN 13 : 9789535151715
Total Pages : 514 pages
Book Rating : 4.1/5 (517 download)

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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.

Proteins in Food Processing

Author : Rickey Y. Yada
Publisher : Woodhead Publishing
ISBN 13 : 0081007299
Total Pages : 672 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Proteins in Food Processing by : Rickey Y. Yada

Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products