Soybean: Soy Concentrates and Isolates

Encyclopedia of Food Grains: Second Edition

Volumn 3-4, Issue , 2015, Pages 482-488

  Ma, C Y ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Animal feed; Anti nutritional factors; Beverages; Bread; De hulling; Meat analogs; Milk; Soybean meal; Soybean oil; Soybean protein; Tofu

Indexed keywords

EID: 85042833874     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-394437-5.00170-4     Document Type: Chapter

References (8)

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2. Friedman M., Brandon D.L. Nutritional and health benefits of soy proteins. Journal of Agricultural and Food Chemistry 2001, 49:1069-1086.
3. Fukushima D. Soybean processing. Food Proteins: Processing Applications 2000, 309-342. Wiley-VCH, New York. S. Nakai, H.W. Modler (Eds.).
4. Hettiarachchy N., Kalapathy U. Soybean protein products. Soybeans: Chemistry, Technology, and Utilization 1997, 379-411. Chapman and Hall, New York. K.S. Liu (Ed.).
5. Lucas E.W., Rhee K.C. Soybean protein processing and utilization. Practical Handbook of Soybean Processing and Utilization 1995, 117-160. American Oil Chemists' Society Press, Champaign, IL. D.R. Erickson (Ed.).
6. Pearson A.M. Soy proteins. Developments in Food Proteins 1983, vol. 2:67-108. Applied Science Publishers, London. B.J.F. Hudson (Ed.).
7. Soy Protein Council Soy Protein Products, Characteristics, Nutritional Aspects and Utilization 1987, Soy Protein Council, Washington, DC.
8. Wolf W.J., Cowan J.C. Soybeans as a Food Source 1971, CRC Press, Cleveland, OH.