Soybean Food

Processing Technologies and Health Benefits
1. Auflage 2020
ISBN: 978-1-4987-0757-2
Verlag: Taylor & Francis Inc

Buch, Englisch, 560 Seiten, Format (B × H): 156 mm x 234 mm

Reihe: Functional Foods and Nutraceuticals

Soybeans and soybean products are a main source of vegetable protein and edible oil in many parts of the world. Presenting up-to-date information and emerging technologies about soybean processing, the book highlights the important role of soy in human nutrition and health as well as its composition and physicochemical properties, mechanism of its physiologic function, industrial applications, and processing technology. This book also covers the fundamental information on the chemical characteristics of soy and how it impacts and benefits human health.

Autoren/Hrsg.

Lianzhou, Jiang

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Traditional Soybean Processing Technology and Soybean Food Products in Asian Countries. Advanced Modern Processing Technology of Soybean Foods. Oil in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Oil. Application of Soybean Oil in Foods. Other Health-Related Applications of Soybean Oil. Protein in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Protein as Functional Food Ingredient. Application of Soybean Protein as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Protein. Polypeptide in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Polypeptide as Functional Food Ingredient. Application of Soybean Polypeptide as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Polypeptide. Phospholipid in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Phospholipid as Functional Food Ingredient. Application of Soybean Phospholipid as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Phospholipid. Isoflavone in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Isoflavone as Functional Food Ingredient. Application of Soybean Isoflavone as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Isoflavone. Oligosaccharide in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Oligosaccharide as Functional Food Ingredient. Application of Soybean Oligosaccharide as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Oligosaccharide. Saponin in Soybean, Chemical Properties, and Nutritional Values. Extraction of Soybean Saponin as Functional Food Ingredient. Application of Soybean Saponin as Functional Food Ingredient in Foods. Other Health-Related Applications of Soybean Saponin. The Prospects of Soybean Food Processing and Health Benefits.

Über Autor(innen)

Prof. Jiang Lianzhou is the dean of the College of Food Science at the Northeast Agricultural University in Harbin, China. He also serves as the vice-chairman for the National Research Center of Soybean Engineering and Technology. Dr. Lianzhou received his PhD in College of Food Science and Nutritional Engineering from China Agricultural University. He received his bachelor’s degree from the School of Food Science and Technology in Jiangnan University, Wuxi, China. Prof. Jiang focuses on soybean protein research, edible oil, and bioactive components of separation, extraction, and utilization of soy oil. He has completed a number of research projects from the United Nations Development Program (UNDP) and other countries. Dr. Lianzhou has received an award for outstanding contributions to the field of Chinese Institute of Food Science and Technology.