Soybeans As a Functional Foods and Ingredients
Keshun Liu, "Soybeans As a Functional Foods and Ingredients"
English | 2004 | pages: 333 | ISBN: 1893997332 | PDF | 5,7 mb
English | 2004 | pages: 333 | ISBN: 1893997332 | PDF | 5,7 mb
For many years, soybeans have been primarily identified with their high protein and oil content. Yet, for the past decade, there has been much interest among medical researchers in elucidating the health benefits of direct human consumption of soybeans as food. This book will provide up-to-date information on 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? Soybeans as Functional Foods and Ingredients is written to serve as a reference for food product developers, food technologists, nutritionists, plant breeders, academic and government professionals, college graduates, and anyone who is interested in learning more about soybeans, soyfoods, soy protein
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