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Soybeans : chemistry, technology, and utilization

Author: KeShun Liu
Publisher: New York : Chapman & Hall, ©1997.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Soybeans: Chemistry, Technology, and Utilization provides the reader with in-depth and up-to-date coverage of the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isofavone; the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods; the role of
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Additional Physical Format: Online version:
Liu, KeShun, 1958-
Soybeans.
New York : Chapman & Hall, ©1997
(OCoLC)733984215
Document Type: Book
All Authors / Contributors: KeShun Liu
ISBN: 0412081210 9780412081217
OCLC Number: 35762682
Description: xxvi, 532 pages : illustrations ; 24 cm
Contents: 1. Argonomic Characteristics, Production, and Marketing --
2. Chemistry and Nutritional Value of Soybean Components --
3. Biological and Compositional Changes during Soybean Maturation, Storage, and Germination --
4. Nonfermented Oriental Soyfoods --
5. Fermented Oriental Soyfoods --
6. Soybean Oil Extraction and Processing / Andrew Proctor --
7. Properties and Edible Applications of Soybean Oil --
8. Soybean Protein Products / Navam Hettiarachchy and Uruthira Kalapathy --
9. The Second Generation of Soyfoods --
10. Soyfoods: Their Role in Disease Prevention and Treatment / Mark J. Messina --
11. Soybean Improvements through Plant Breeding and Genetic Engineering.
Responsibility: KeShun Liu.

Abstract:

Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans.  Read more...

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