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Soybeans Chemistry, Technology, and Utilization

The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.

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  • "The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production."@en
  • "Argonomic characteristics, production, and marketing; Chemistry and nutritional value of soybean components; Biological and compositional changes during soybean maturation, storage, and germination; Nonfermented oriental soyfoods; Fermented oriental soyfoods; Soybean oil extraction and processing; Properties and edible applications of soybean oil; Soybean protein products; The second generation of soyfoods; Soyfoods: their in disease prevention and treatment; Soybean improvements through plant breeding and genetic engineering."
  • "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 isofavone; 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 oil and protein products; and soybean improvements through plant breeding and emerging biotechnological approaches."

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  • "Electronic books"@en

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  • "Soybeans Chemistry, Technology, and Utilization"@en
  • "Soybeans : chemistry, technology and utilization"
  • "Soybeans chemistry, technology, and utilization"@en
  • "Soybeans chemistry, technology, and utilization"
  • "Soybeans : chemistry, technology, and utilization"@en
  • "Soybeans : chemistry, technology, and utilization"
  • "Soybeans Chemistry, Technology, and Utilization"

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