Utilization Of Soybean Components In Foods
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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.
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.
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.
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
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.
Soybeans
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Author : Lawrence A. Johnson
language : en
Publisher: Elsevier
Release Date : 2015-08-08
Soybeans written by Lawrence A. Johnson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-08 with Technology & Engineering categories.
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
Soybean And Health
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Author : Hany El-Shemy
language : en
Publisher:
Release Date : 2011
Soybean And Health written by Hany El-Shemy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
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.
Soybeans As Human Food
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Author : United States. Science and Education Administration
language : en
Publisher:
Release Date : 1979
Soybeans As Human Food written by United States. Science and Education Administration and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Soyfoods categories.
Soybean Utilization
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Author : Harry E. Snyder
language : en
Publisher: Springer
Release Date : 2012-02-28
Soybean Utilization written by Harry E. Snyder and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-28 with Science categories.
An author should have a good reason before releasing another book to the general public or to students. We think that we have two. The first is that we both do research and teach a course dealing with soybean utilization, and we feel that both the students and instructors have suffered from lack of a suitable textbook. Second, there is a lot of emphasis in graduate programs in Food Science on developing courses of a highly specialized nature based on scientific disciplines rather than on food commodities. For example, the material we have covered in this text might be split into several courses on the chemistry of lipids, the chemistry of proteins, the unit processees of oil extraction, the nutritive aspects of oil seed products, and the food technology of oil seed products. These courses would treat many more commodities and chemical compounds than we have covered here, thus they would have achieved breadth in a different sense.
Food Uses Of Whole Oil And Protein Seeds
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Author : Edmund W. Lusas
language : en
Publisher: The American Oil Chemists Society
Release Date : 1989
Food Uses Of Whole Oil And Protein Seeds written by Edmund W. Lusas 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 1989 with Gardening categories.
Abstract: This collection of proceedings from a conference on food uses of whole oil and protein seeds discusses the role of whole plant seeds in the world's diet. Topics include: production, availability, and varieties of soybeans; uses of soybeans; uses of peanuts; food uses of coconuts, tropical nuts, and palm fruits; food uses of cottonseed kernels, sunflower seeds, peas, lentils, and chickpeas; and nutrition progress in vegetable protein diet societies.