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Soy Protein Products
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.
History of Research on Soy Proteins - Their Properties, Detection in Mixtures, Soy Molasses, etc. (1845-2016)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Soy Protein-Based Blends, Composites and Nanocomposites
This unique book will enable engineers and natural-based polymer scientists to achieve multi-functionality in products using soy protein and various nano- and micro-sized biobased materials and reinforcements. Many of the recent research accomplishments in the area of soy-based blends, composites and bionanocomposites are presented in this book. In addition to introducing soy protein and its structure and relationship properties, the book covers many other relevant topics such as the state-of-the-art, new challenges, advances and opportunities in the field such as: biomedical applications of soy protein; electrospinning of soy protein nanofibers, their synthesis and applications; soy protein-based materials rheology; soy proteins as a potential source of active peptides of nutraceutical significance; soy protein isolate-based films; and use of soy protein-based carriers for encapsu??lating bioactive ingredients.
Soy Protein
In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials.
Soy Protein
Soy protein is abundantly present in soybeans, which have in the past been termed as wonder beans. Soy flour, soy protein concentrate and soy protein isolate can be extracted from soybeans after removing the oil components. After the removal of oil components, one can use protein components as milk, paneer, cheese and sauce. The best feature of soybean is that it possesses medicinal properties, and hence can be consumed as a main course for nutrients and sustenance. Consumption of soy-based products is also helpful in reducing the chances of several hormone dependent diseases such as cancer, osteoporosis, cardiovascular disease and menopausal symptoms. Additionally, soybean can be used to pr...
History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of The Drackett Company's Work with Soybeans, Soy Protein and Azlon (1937-2020)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 25 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Soy Protein and National Food Policy
This book puts into perspective the importance of isolated soy protein food ingredients and their implications for public policy. The contributors examine increasing world demand for meat and meat products and provide case studies that demonstrate the potential economic value of using isolated soy protein in a macroeconomic context.
