Soy Applications In Food
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Soy Applications In Food
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Author : Mian N. Riaz
language : en
Publisher: CRC Press
Release Date : 2005-11-29
Soy Applications In Food written by Mian N. Riaz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-29 with Technology & Engineering categories.
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 Functional Foods And Ingredients
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Author : Keshun Liu
language : en
Publisher: AOCS Publishing
Release Date : 2004-08-30
Soybeans As Functional Foods And Ingredients written by Keshun Liu and has been published by AOCS Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-08-30 with Technology & Engineering categories.
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 Protein Products
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Author : Joseph G. Endres
language : en
Publisher: The American Oil Chemists Society
Release Date : 2001-11-30
Soy Protein Products written by Joseph G. Endres and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-30 with Cooking categories.
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.
Soy Fractionation Pathways For Food Applications
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Author :
language : en
Publisher:
Release Date : 2021
Soy Fractionation Pathways For Food Applications written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
To conclude, we explored the potential of using simplified fractionation and washing process to make novel soy ingredients. The production of less refined ingredients usually involves fewer processing steps, which may reduce energy consumption and increase resource use efficiency. The residual oil in the ingredients can possibly decrease the use level of refined oil in meat analogue formulations. However, the sustainability of the proposed fractionation pathways needs to be further quantified to be able to select the more sustainable process for novel soy-foods like meat analogue. A further step is to extend this research to other oilseeds or legumes.
Soy Foods Advances In Research And Application 2012 Edition
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Author :
language : en
Publisher: ScholarlyEditions
Release Date : 2012-12-26
Soy Foods Advances In Research And Application 2012 Edition written by and has been published by ScholarlyEditions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-26 with Business & Economics categories.
Soy Foods—Advances in Research and Application: 2012 Edition is a ScholarlyPaper™ that delivers timely, authoritative, and intensively focused information about Soy Foods in a compact format. The editors have built Soy Foods—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Soy Foods in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Soy Foods—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Virtues Of Soy
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Author : Monique N. Gilbert
language : en
Publisher: Universal-Publishers
Release Date : 2000-12-20
Virtues Of Soy written by Monique N. Gilbert and has been published by Universal-Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-12-20 with Cooking categories.
Soy, often declared the miracle food of the new millennium, is the most popular and complete vegetable protein source in the world. Nutritionally packed and extremely versatile, soy and soy-based products provide a vast array of health benefits. Yet many people are still unsure how to use these foods in their everyday cooking. Virtues of Soy addresses this dilemma. Discover exactly why soy products such as tofu, tempeh, textured soy protein, soymilk, miso and soy flour are good for your health. Learn more than 169 delicious ways to incorporate these soy foods into your diet. Find out about soy's culinary history, evolution and nutritional breakdown. Based on solid scientific and medical research, Virtues of Soy explains how soy foods can lower cholesterol, fight heart disease, prevent strokes, reduce hypertension, inhibit certain cancers, ward off osteoporosis, moderate menopausal symptoms, ease PMS, regulate diabetes and control kidney disease. This guide thoroughly examines these medical conditions and extensively details soy's influence upon them. Presented in an easy to understand question and answer format, Virtues of Soy takes the mystery out of soy foods. It describes what the various soy products used in the recipes are, where to buy them, how much is needed to produce positive results, and which ones are best at improving these various medical conditions. This scrumptious collection of 169 truly tasty soy enriched recipes has simple to follow directions, and all are meat and dairy free. These original and creative recipes range from quick and easy comfort foods to elegant entertaining cuisine, and are perfect for anyone who wants to preserve or enhance their health. Whether young or old, male or female, vegetarian or non-vegetarian, this book will teach you how to implement a well-balanced, heart-healthy, anti-cancer, hormone-regulating and bone-strengthening diet. Not only is Virtues of Soy a practical health guide and magnificent cookbook, it is truly the only comprehensive soy reference manual you will ever need!
The World Of Soy
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Author : Christine M. Du Bois
language : en
Publisher: NUS Press
Release Date : 2008
The World Of Soy written by Christine M. Du Bois and has been published by NUS Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food habits categories.
Utilization Of Soybean Components In Foods
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Author : Miki Katayama
language : en
Publisher:
Release Date : 2005
Utilization Of Soybean Components In Foods written by Miki Katayama and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
On October 1999, the Food and Drug Administration approved the health claim of soy protein indicating that the food products high in soy protein may help lower coronary heart disease risk by consuming 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol. Soybean has been traditionally a source of life in Japan, however, nowadays in Japan and the United States, a majority of portion of annual soybean production goes to animal feed but not for human consumption. Soybean is so beneficial for human consumption that more new applications to utilize soybeans are being studied and increased sales have resulted. The objectives of this study were (1) to utilize the entire soybean components to develop, and commercialize soybean-based food products and (2) to improve human health, soy marketability, and reduce environmental wastes by utilizing entire soybean components though the development of those soy-based food products. The first study achieved the objectives by using the commercial soybean cell powder. The new applications to utilize soy proteins, other than the bakery application, succeeded to develop soy-based tomato soups and pudding products that could meet 50% and 100% FDA soy protein health claim. Oxidative stability of the commercial soy protein powder is the next issue to improve the quality of these developed products. The second study used the commercial textured soy protein (TSP). The new formulation was easy to incorporate and produce a soy-based product. This study succeeded in the approach to utilize soy proteins by using TSP, soybean oil and non-meat derivative chicken-flavor. The developed product, a fried chicken-flavored TSP, had an enjoyable flavor and texture approved in the consumer test. The third study finalized the objectives of this study by incorporating okara, a byproduct from soymilk production into a snack chip increasing its fiber and protein contents. The majority of trained panelists preferred the okara-based snack product developed in this study with no beany-flavor problem over the Japanese commercial product standard. The new okara-based snack food would provide high nutritional profile and improve human health, soy marketability, and reduce environmental wastes.
Food Uses Of Soy Protein
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Author : Cleveland P. Eley
language : en
Publisher:
Release Date : 1968
Food Uses Of Soy Protein written by Cleveland P. Eley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Soybean categories.
Soybeans As Human Food
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Author : H L Wang
language : en
Publisher:
Release Date : 2004-10
Soybeans As Human Food written by H L Wang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10 with categories.
Unprocessed and simply processed soybeans used as human food and the pattern of soybean consumption and production are reviewed country by country. Traditional soybean food used have been limited to the Orient where soybean foods are eaten for everyone -young and old, rich and poor. The kinds of soybean foods people in the Orient like, the ways to prepare such foods, and the manner of consuming them are deeply imbedded in their culture. Preparation and use of these traditional soybean foods are described. In recent years, various approaches have been taken to incorporate soybeans into natives diets of countries that do not traditionally use soybeans as foods. These studies indicate that soy flour may be the most versatile product. A village process for making soy flour is discussed. Although soybeans are grown in small areas throughout the world, soybean production is concentrated in three countries: the United States, Brazil, and China. World food consumption of soybeans, however, is low; most of the soybeans produced are used for oil and feeds. Even in China and Japan, which consume significant amounts of soybean foods, the percentage of soybeans used as food is only 15 and 22 percent, respectively. In the past years, the United States has distributed cereal-soy blends to be used as food to many countries.