Soybeans as Functional Foods and Ingredients

This book PDF is perfect for those who love Technology & Engineering genre, written by Keshun Liu and published by AOCS Publishing which was released on 30 August 2004 with total hardcover pages 331. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Soybeans as Functional Foods and Ingredients books below.

Soybeans as Functional Foods and Ingredients

Author	: Keshun Liu
File Size	: 40,9 Mb
Publisher	: AOCS Publishing
Language	: English
Release Date	: 30 August 2004
ISBN	: 1893997332
Pages	: 331 pages

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Soybeans as Functional Foods and Ingredients by Keshun Liu Book PDF Summary

Providing authoritative information, Soybeans as Functional Foods and Ingredients covers soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.

Soybeans as Functional Foods and Ingredients by Keshun Liu

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Soy Applications in Food by Mian N. Riaz

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

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Essentials Of Functional Foods by Mary K. Schmidl,Theodore P. Labuza

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and

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Handbook of Nutraceuticals and Functional Foods by Anonim

For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutriti

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History of Soy Flour Grits and Flakes 510 CE to 2013 by William Shurtleff,Akiko Aoyagi

The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.

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History of Soy Nutritional Research 1990 2021 by William Shurtleff; Akiko Aoyagi

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.

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History of Soy Flour Flakes and Grits 510 CE to 2019 by William Shurtleff; Akiko Aoyagi

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books

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Phytochemical Functional Foods by Ian Johnson,Gary Williamson

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. This book assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids.

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