Soy Applications in Food offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients.

Features:

• Provides thorough coverage of soy applications in specific food groups
• Includes discussions of new food products incorporating soy ingredients
• Presents information on the specific health benefits derived from soy, organic, and chemical-free soy ingredients
• Explains how soy protein fulfills the need for protein in underdeveloped countries

Contents

• Soyfoods: Market and Products
• Overview of the Health Effects of Soyfoods
• Processing of Soybeans into Ingredients
• Soy Ingredients in Baking
• Developing and Producing Protein-Enhanced Snacks and Cereals
• Soy in Pasta and Noodles
• Soy Base Extract: Soymilk and Dairy Alternatives
• Meat Alternatives
• Textured Soy Protein Utilization in Meat and Meat Analog Products
• Food Bars1
• Ready-to-Drink Soy Protein Nutritional Beverages
• Soy Product Off-Flavor Generating, Masking, and Creating
• Selecting Soybeans for Food Applications
• World Initiative for Soy in Human Health

Index

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