Soybeans - Chemistry, Production Processing, and Utilization, Volume 2

Description

This comprehensive 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. Content:• Front Matter • Preface • Table of Contents 1. The History of the Soybean 2. Breeding, Genetics, and Production of Soybeans 3. Harvesting, Storing, and Post-Harvest Management of Soybeans 4. Effect of Pests and Diseases on Soybean Quality 5. Economics of Soybean Production, Marketing, and Utilization 6. Measurement and Maintenance of Soybean Quality 7. Lipids 8. Soybean Proteins 9. Soybean Carbohydrates 10. Minor Constituents and Phytochemicals of Soybeans 11. Oil Recovery from Soybeans 12. Soybean Oil Purification 13. Soybean Oil Modification 14. Food Use of Whole Soybeans 15. Food Uses for Soybean Oil and Alternatives to trans Fatty Acids in Foods 16. Bioenergy and Biofuels from Soybeans 17. Biobased Products from Soybeans 18. Nutritional Properties and Feeding Values of Soybeans and Their Coproducts 19. Soy Protein Products, Processing, and Utilization 20. Human Nutrition Value of Soybean Oil and Soy Protein 21. Soybean Production and Processing in Brazil • Reviewers • Contributors Index