Riaz Soy Applications in Food

Erscheinungsjahr 2005
ISBN: 978-1-4200-3795-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 304 Seiten

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the "beany" flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries. Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients.
Mian N. Riaz talks about his books on the CRC Press YouTube Channel.

Zielgruppe

Food chemists, food engineers, nutritional scientists.

Autoren/Hrsg.

Riaz, Mian N.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Soyfoods: Market and Products, Peter Golbitz and Joe Jordon

Overview of the Health Effects of Soyfoods, Mark Messina

Processing of Soybeans into Ingredients, Mian N. Riaz

Soy Ingredients in Baking, M. Hikmet Boyacioglu

Developing and Producing Protein-Enhanced
Snacks and Cereals, Brad Strahm

Soy in Pasta and Noodles, Wesley Twombly and Frank A. Manthe

Soy Base Extract: Soymilk and Dairy Alternatives, Ignace Debruyne

Meat Alternatives, Brad Strahm

Textured Soy Protein Utilization in Meat and Meat Analog Products, M.W. Orcutt, M.K. McMindes, H. Chu, I.N. Mueller,
B. Bater, and A.L. Orcutt

Food Bars1, Steven A. Taillie

Ready-to-Drink Soy Protein Nutritional Beverages, Paul V. Paulsen, David Welsby, and Xiaolin L. Huang

Soy Product Off-Flavor Generating, Masking, and Creating,
Rongrong Li

Selecting Soybeans for Food Applications, Lynn Clarkson

World Initiative for Soy in Human Health, Jim Hershy

Index