Soybeans
Chemistry, Technology and Utilization
Seiten
1997
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-08121-7 (ISBN)
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-08121-7 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans. It includes the many food and industrial uses of soybeans, with emphasis on soybean foods and food ingredients, including potential neutraceuticals and disease preventive foods. Up-to-date information on biotechnological advances and research findings on soybean nutrition and health benefits are also included. The book should be of interest to primary researchers and product development personnel in industry, academia and government, as well as graduate students.
Part 1: Agronomic characteristics, production and marketing. Part 2: Chemistry and nutrition of soybean components. Part 3: Biological and compositional changes during seed maturation, storage and germination. Part 4: Non-fermented oriental soyfoods. Part 5: Fermented oriental soyfoods. Part 6: Soybean oil extraction and processing. Part 7: Properties and edible application of soybean oil. Part 8: Soybean protein products. Part 9: The second generation of soyfoods. Part 10: Soyfoods: their role in disease prevention and treatment. Part 11: Soybean improvements through plant breeding and genetic engineering.
Zusatzinfo | index |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 230 x 152 mm |
Gewicht | 940 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-412-08121-0 / 0412081210 |
ISBN-13 | 978-0-412-08121-7 / 9780412081217 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €