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Soy Applications in Food

  • Livre Relié
  • 304 Nombre de pages
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Provides insight into the different types of soy ingredients available for consumption and details the processing conditions requi... Lire la suite
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Description

Provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food. This book discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars.

Texte du rabat

Recognizing the increasing popularity of soy, this book focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. It covers the processing of several different soy ingredients and their applications to various food groups and discusses new food products that incorporate soy ingredients. The text also presents information on functional soy products and health benefits of soy, organic, and chemical-free soy ingredients. Additional coverage includes an introduction to the soy market and specific functional ingredients. This is an ideal reference for food researchers, food scientists, and food technologists.



Résumé
Focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. This book covers the processing of several different soy ingredients and their applications to various food groups and discusses fresh food products that incorporate soy ingredients.

Contenu
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

Informations sur le produit

Titre: Soy Applications in Food
Auteur:
Code EAN: 9780849329814
ISBN: 978-0-8493-2981-4
Format: Livre Relié
Editeur: Taylor and Francis
Genre: Technique chimie
nombre de pages: 304
Poids: 567g
Taille: H235mm x B156mm
Année: 2005

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