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...
Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognize...
Covers many types of Asian prepared foods - their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. This book discusses differences in preparations and varieties among diverse Asian ethnic groups and regions.
Covers many types of Asian prepared foods - their origin, preparation methods, processing principles, technical innovation, quality factors, nutrition...
Written to address the growth of distillers dried grains with soluble (DDGS) as a major feed ingredient in North America and abroad, this reference provides a complete overview of its traditional use and future employment. It provides information on the U.S. fuel ethanol industry and presents traditional and additional uses of DDGS, including feed for cattle, swine, poultry, fish, and other animals. The book includes information on the physical and chemical aspects of DDGS, and explains its composition and nutritional properties. The authors discuss new uses for DDGS such as its availability...
Written to address the growth of distillers dried grains with soluble (DDGS) as a major feed ingredient in North America and abroad, this reference pr...
The soybean Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as...
The soybean Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental ...
