This new book provides up-to-date coverage on the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component.

Features:

• isoflavones, the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfood
• the role of soyfood in preventing chronic ailments such as cancer, heart disease, and osteoporosis
• modern processing and applications of soybean oil and protein products
• soybean improvements through plant breeding and emerging biotechnological approaches

Soybeans: Chemistry, Technology, and Utilization provides thorough treatment of principles, processing and applications of soybeans. Contains a unique discussion of current efforts to improve soybeans through plant breeding and genetic engineering

Contents
Part 1: Agronomic Characteristics, Production, and Marketing: Origin. Early History Europe. Early History in North America. Agronomic Characteristics. Harvesting, Drying, and Marketing and Trading. Grades, Standards, and Inspection. Variety Identification. Food Beans and Oil Beans. References.

Part II: Chemistry and Nutritional Value of Soybean Components: Proximate Composition. Lipids. Proteins. Carbohydrates. Minor Components. Isoflavones. Soy Hulls. Hypoctyl Axis.

Part III: Biological and Compositional Changes during Soybean Maturation, Storage, and Germination: Changes during Soybean Maturation. Biological Aging during Soybean Storage. Changes during Soybean Germination. References.

Part IV: Non-fermented Oriented Soyfoods: Soymilk. Tofu. Yuba. Other Non-fermented Soyfoods. References.

Part V: Fermented Oriental Soyfoods: Fermented Soy Paste (Jiang and Miso). Soy Sauce (Jiangyou or Shoyu). Tempeh. Natto. Soy Nuggets. Sufu.

Part VI: Soybean Oil Extraction and Processing: Andrew Proctor Preparation before Extraction. Solvent Extraction. Mechanical Extraction. Oil Refining. Optional Additional Processing. Lecithin Processing. Plant and Environmental Safety. References.

Part VII: Properties and Edible Applications of Soybean Oil: General Properties of Soybean Oil. Lipid Oxidation. Various Types of Soybean Oil. Edible Applications of Soybean Oil. Utilization of Soy Lecithin. References.

Part VIII: Soybean Protein Products: Uruthira Kalapathy and Navam Hettiarachchy. A Brief History of Soy Protein Products. Types of Soy Protein Products and Processing. Nutritional Quality of Soy Protein. Soy Protein as a Functional Ingredient. Modification of Soy Proteins. Applications of Soy Protein Products. Challenges and Future Research.

Part IX: The Second Generation of Soyfoods: Dairy Analogs. Meat Analogs. Protein Texturization. Tofu-Based Foods and Ingredients. References.

Part X: Soyfoods: Their Role in Disease Prevention and Treatment: Mark J. Messina. Diet, Health, and Soyfoods. Macronutrients in Soybeans. Soy Isoflavones. Soy Intake and Cancer Risk. Soy Intake and Osteoporosis. Soy Intake and Kidney Disease Soy Intake and Heart Disease. Soy Intake and Menopause. Potential Concerns Related to Soy Consumption. Summary. References.

Part XI: Soybean Improvements through Plant Breeding and Genetic Engineering: The Breeding Process. Breeding Methods. Breeding to Increase Crop Productivity. Breeding for Food-Grade Soybeans. Breeding to Increase Protein and Oil Content. Breeding to Improve Oil Quality. Breeding to Improve Protein Quality. Breeding to Control Beany Flavor.

Index.

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