Soybeans As A Food Source
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Soybeans as a Food Source
Author | : Walter James Wolf,John Charles Cowan |
Publsiher | : Unknown |
Total Pages | : 118 |
Release | : 1975 |
Genre | : Soybean as food |
ISBN | : UCSC:32106002757901 |
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Seed structure and composition; Soybean production; Disposal of the crop; Processing soybeans into oil and meal; Conversion to edible oil products; Soybean oil products; Food uses of soybean protiens; Conclusions; Addendum; Introduction; Production; Edible oil products; Conversion to edible protein products; Properties of soy proteins; Food uses of soybean proteins.
Soybeans as a food source
Author | : Walter J. Wolf,John C. Cowan |
Publsiher | : Unknown |
Total Pages | : 101 |
Release | : 1977 |
Genre | : Electronic Book |
ISBN | : OCLC:1067371436 |
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Soybeans
Author | : Lawrence A. Johnson,Pamela J. White,Richard Galloway |
Publsiher | : Elsevier |
Total Pages | : 850 |
Release | : 2015-08-08 |
Genre | : Technology & Engineering |
ISBN | : 9780128043523 |
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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 as Functional Foods and Ingredients
Author | : Keshun Liu |
Publsiher | : AOCS Publishing |
Total Pages | : 331 |
Release | : 2004-08-30 |
Genre | : Technology & Engineering |
ISBN | : 1893997332 |
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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.
Soy Applications in Food
Author | : Mian N. Riaz |
Publsiher | : CRC Press |
Total Pages | : 302 |
Release | : 2005-11-29 |
Genre | : Technology & Engineering |
ISBN | : 9781420037951 |
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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
Soybeans as Human Food
Author | : United States. Science and Education Administration |
Publsiher | : Unknown |
Total Pages | : 72 |
Release | : 1979 |
Genre | : Soyfoods |
ISBN | : UCBK:C027083032 |
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Soybean for Human Consumption and Animal Feed
Author | : Aleksandra Sudarić |
Publsiher | : BoD – Books on Demand |
Total Pages | : 162 |
Release | : 2020-12-02 |
Genre | : Technology & Engineering |
ISBN | : 9781838810184 |
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Soybean is the main oilseed crop worldwide, a staple crop for protein-rich food and feed as well as a significant source of nutraceutical compounds with many different medical benefits. Soybean for Human Consumption and Animal Feed highlights the state of research in soybean nutritional attributes as well as science-based approaches defining the future of soybean for human consumption and animal feed. Over seven chapters, this book presents a comprehensive picture of the potential of soybean for human and animal diets and health as well as quality stock for pharmaceutical and functional food industries with an emphasis on the importance of genetic improvement of soybean germplasm in enhancing healthy and safe properties of final soy products.