Soybean Utilization

Harry E. Snyder, T.W. Kwon (Autoren)

Buch | Softcover

346 Seiten

2012 | Softcover reprint of the original 1st ed. 1987
Springer (Verlag)
978-94-011-6064-3 (ISBN)

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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.

1 Production, Marketing, and Sources of Information.- Agricultural Production.- Marketing.- Sources of Information.- References.- 2 Morphology and Composition.- Morphology.- Chemical Composition.- References.- 3 Processing of Soybeans.- Preparation.- Flaking.- Expellers.- Solvent Extraction.- Oil Refining.- Protein Products.- References.- 4 Quality Criteria for Soy Products.- Protein Products.- Oil Products.- References.- 5 Functional Properties of Soy Proteins.- Interactions of Soy Proteins with Water.- Interactions of Soy Proteins with Lipid.- Foaming.- Commentary on Functionality.- References.- 6 Nutritional Attributes of Soybeans and Soybean Products.- Inherent Attributes of Soybeans.- Changes Due to Processing.- References.- 7 Oriental Soy Food Products.- Traditional Nonfermented Soybean Food Products.- Traditional Fermented Soybean Food Products.- References.- 8 Soybean-Supplemented Cereal Grain Mixtures.- Protein-Rich Food Mixtures Containing Soy Flours.- Composite Flours Containing Soy Flour.- Cereal Blends Containing Soybeans.- References.- 9 Soy Protein Food Products.- Baked Goods.- Meat Products.- Dairy Products.- Other Foods Containing Soy Protein.- References.- 10 Soybean oil Food Products.- Salad and Cooking Oils, Mayonnaise, and Prepared Salad Dressings.- Shortenings.- Margarines and Related Products.- Soybean Lecithin Products.- References.- 11 Grades, Standards, and Specifications for Soybeans and Their Primary Products.- Grades of Soybeans.- Specifications for Soybean Meals and Flours.- Trading Specifications for Soybean Oils.- Specifications for Lecithins.- Standards for the Use of Soy Protein Products in Other Foods.- References.- Glossary of Scientific and Technical Terms.

Zusatzinfo	346 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Naturwissenschaften ► Chemie
ISBN-10	94-011-6064-3 / 9401160643
ISBN-13	978-94-011-6064-3 / 9789401160643
Zustand	Neuware