Soy Applications in Food

By (author) Riaz, Mian N.

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.

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  • 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

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書名 Soy Applications in Food
著作者等 Riaz, Mian N.
出版元 CRC Press Inc
刊行年月 2005.11.29
ページ数 304p
大きさ H235 x W156
ISBN 9780849329814
言語 英語
出版国 アメリカ合衆国