Phytochemicals in Soybeans: Bioactivity and Health Benefits

ISBN-13: 9780367466619 / Angielski / Twarda / 2022 / 520 str.

Yang Li; Baokun Qi

Opis

This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products.

O autorze

Yang Li professor and doctoral supervisor of college of food science, Northeast Agricultural University, and young top-notch talent of Ten Thousand Talent Program, post-doctoral of National Soybean Engineering Technology Research Center, director of Food Branch of China Grain and Oil Society and Natural Product Engineering Society of Heilongjiang Province, winner of Heilongjiang Youth May Fourth Prize, Member of China Youth Science and Technology Association, Vice President of Heilongjiang Youth Technology Association, member of IFT (Institute of Food Technologists) and reviewer of many famous periodicals and magazines at home and abroad at the same time. He was awarded the honorary titles of "Distinguished Scholar", "academic backbone", "Young Talent", "Youth May 4th Medal" and "Pioneer of Scientific Research" by Northeastern Agricultural University. Since 2004, he has engaged in the research work of cereals, oil and vegetable protein. He has published more than 200 papers, including SCI retrieval papers, 28 papers by first author/correspondence author; an ESI paper as the corresponding author named "Effects of ultrasound on the structure and physical properties of black bean protein isolates", which was cited multiple times at the top 1% of the excellent paper of the same publication year in the academic field of Agricultural Sciences, 110 EI retrieval papers, among which 45 by first author/correspondence author, 138 core retrieval papers, among which 56 by first author/correspondence author, teaching reform of the 13; published 8 books, including 1 monograph (alone), 3 by chief editors; 48 authorized patents have been obtained, among which 43 national invention patents (the first inventor of 16, the second inventor of 24), one application for international patent, 11 patents for the invention of technology transfer. Baokun Qi is an associate professor of college of food science, Northeast Agricultural University. Since 2013, he has presided seven national projects including National Natural Science Foundation of China and participated in 8 national projects and 6 provincial projects; published 34 papers by first and correspondent authors, including 10 SCI retrieval papers and 16 EI retrieval papers; participated in writing 3 teaching materials by chief editors; 43 authorized patents have been obtained, including 11 patents for the invention of technology transfer. He has received 7 awards including the second prize of Science and Technology Progress in Heilongjiang Province, the first prize of the "Inventive Achievement Award" of the China Invention Association, the first prize of Heilongjiang Agricultural Science and Technology, the third prize of Shen Nong China Agricultural Science and Technology Award, the first prize of Technology Invention of Chinese Institute of Food Science and Technology (rank second) and obtained 2 result identifications. In November 2015, Heilongjiang Assy Food Technology Co., Ltd. was founded during the period of my doctor studies. The company focused on providing technical consulting, technical services, transformation of results, food production and sales, etc. In 2016, he was hired as the entrepreneurial supervisor of Northeast Agricultural University. In 2018, he won the Gold Medal of the 4th Heilongjiang Province Internet + College Entrepreneurship Competition and the National Silver Award (ranked 1st).