Practical Handbook Of Soybean Processing And Utilization
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Practical Handbook Of Soybean Processing And Utilization
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Author : David R. Erickson
language : en
Publisher: AOCS Press
Release Date : 1995
Practical Handbook Of Soybean Processing And Utilization written by David R. Erickson and has been published by AOCS Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Technology & Engineering categories.
Soybean vs. other vegetable ois as a source of edible oil products. Composition of soybeans and soybean products. Physical properties of soybean and soybean products. Harvest, storage, handling, and trading of soybeans. Overview of modern soybean processing and links between processs. Extraction. Soybean meal processing and utilization. Soybean protein processing and utilization. Handling, storage and transport of crude and crude degummed soybean oil. Degumming and lecithin production and utilization. Neutralization. Bleachin/adsorption treatment. hydrogenation and base stock formulation procedures. Deodorization.Soybean oil crystallization and fractination. Interesterification. Soybean oil, mayonnaise, and salad dressings. Consumer and industrial margarines. Soybean oil products utilization: shortenings. Industrial uses for soybeans. Soy foods. Nutritional aspects of soybean oil and protein. Soybean processing quality control. Environmental concerns in soybean processing. Cost estimates for soybean processing and soybean oil refining. Plant management.
Practical Handbook Of Soybean Processing And Utilization
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Author : D. R. Erickson
language : en
Publisher: Elsevier
Release Date : 2015-08-25
Practical Handbook Of Soybean Processing And Utilization written by D. R. Erickson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-25 with Technology & Engineering categories.
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
Practical Handbook Of Soybean Processing And Utilization
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Author : D.R. (ed.) ERICKSON
language : pt-BR
Publisher:
Release Date : 1995
Practical Handbook Of Soybean Processing And Utilization written by D.R. (ed.) ERICKSON and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.
Practical handbook of soybean processing and utilization.
Food Emulsifiers And Their Applications
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Author : Gerard L. Hasenhuettl
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-04-01
Food Emulsifiers And Their Applications written by Gerard L. Hasenhuettl and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-01 with Technology & Engineering categories.
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
The Lipid Handbook With Cd Rom
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Author : Frank D. Gunstone
language : en
Publisher: CRC Press
Release Date : 2007-03-13
The Lipid Handbook With Cd Rom written by Frank D. Gunstone and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-13 with Science categories.
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
History Of Soybeans And Soyfoods In Iowa 1854 2021
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2021-08-10
History Of Soybeans And Soyfoods In Iowa 1854 2021 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-10 with Reference categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - many color. Free of charge in digital PDF format.
Soybeans
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Author : KeShun Liu
language : en
Publisher: Springer
Release Date : 2012-12-06
Soybeans written by KeShun Liu and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Snack Foods Processing
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Author : Edmund W. Lusas
language : en
Publisher: CRC Press
Release Date : 2001-06-05
Snack Foods Processing written by Edmund W. Lusas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-05 with Technology & Engineering categories.
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.
Fats And Oils
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Author : Richard D. O'Brien
language : en
Publisher: CRC Press
Release Date : 2008-12-05
Fats And Oils written by Richard D. O'Brien and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-05 with Technology & Engineering categories.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Food Allergy
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Author : Dean D. Metcalfe
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-31
Food Allergy written by Dean D. Metcalfe and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-31 with Medical categories.
Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.