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Soybeans: Chemistry, Technology and Utilization

Soybeans: Chemistry, Technology and Utilization

Chemistry, Technology and Utilization

by KeShun Liu
Hardback
Publication Date: 31/07/1997

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Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognized by the FDA in October 1999 and in part to improvements in quality and quantity brought on by advancements in processing and breeding technology. 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 isoflavone; the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods; the role of soyfood in preventing chronic ailments such as cancer, heart disease, and osteoporosis; modern processing and applications of soybean improvements through plant breeding and emerging biotechnological approaches.
ISBN:
9780834212992
9780834212992
Category:
Food & beverage technology
Format:
Hardback
Publication Date:
31-07-1997
Language:
English
Publisher:
Aspen Publishers Inc.,U.S.
Country of origin:
United States
Pages:
532
Dimensions (mm):
235x155x31mm
Weight:
2.14kg

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