Bienvenue chez nous!
Logo Ex Libris

Soy Applications in Food

  • Livre Relié
  • 304 Nombre de pages
Provides insight into the different types of soy ingredients available for consumption and details the processing conditions requi... Lire la suite
CHF 269.00
Habituellement expédié sous 2 à 3 semaines.

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
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.

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

Détails 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