Name: soybeans: chemistry, technology and utilization
Price: 394.30 NZD
Availability: InStock
Author: keshun liu
ISBN: 9780834212992

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soybeans: chemistry, technology and utilization

Type

Physical Book

Publisher

Springer

Author

keshun liu

Language

English

Pages

532

ISBN

0834212994

ISBN13

9780834212992

Synopsis "soybeans: chemistry, technology and utilization"

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.