Lawrence A. Johnson,
Pamela J. White,
Richard Galloway
Soybeans
Chemistry, Production, Processing, and Utilization
Gebonden Engels 2015 9781893997646Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
This comprehensive new soybean reference book disseminates key soybean information to “drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods.
Specificaties
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Inhoudsopgave
1. The History of the Soybean<br>2. Breeding, Genetics, and Production of Soybeans<br>3. Harvesting, Storing, and Post-Harvest Management of Soybeans<br>4. Effect of Pests and Diseases on Soybean Quality <br>5. Economics of Soybean Production, Marketing, and Utilization<br>6. Measurement and Maintenance of Soybean Quality<br>7. Lipids<br>8. Soybean Proteins<br>9. Soybean Carbohydrates<br>10. Minor Constituents and Phytochemicals of Soybeans<br>11. Oil Recovery from Soybeans<br>12. Soybean Oil Purification<br>13. Soybean Oil Modification<br>14. Food Use of Whole Soybeans<br>15. Food Uses for Soybean Oil and Alternatives to trans Fatty Acids in Foods<br>16. Bioenergy and Biofuels from Soybeans<br>17. Biobased Products from Soybeans<br>18. Nutritional Properties and Feeding Values of Soybeans and Their Coproducts<br>19. Soy Protein Products, Processing, and Utilization<br>20. Human Nutrition Value of Soybean Oil and Soy Protein<br>21. Soybean Production and Processing in Brazil
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