Research and Markets: Soybeans: Chemistry, Production, Processing and Utilization

DUBLIN, Ireland-- (BUSINESS WIRE) -- Research and Markets (http://www.researchandmarkets.com/research/d34972/soybeans_chemistr) has announced the addition of the "Soybeans: Chemistry, Production, Processing, and Utilization" report to their offering.

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.

This book is a monograph on everything about soybeans, with regard to history, production, chemistry, processing, and various types of utilization, including food, feed, and industrial applications. Historically, traditional soyfoods were made mainly from whole soybeans. Non-fermented soyfoods include soymilk, tofu, soy sprouts, yuba (soymilk film), okara (soy pulp), vegetable soybeans, soynuts and toasted soy flour, whereas fermented soyfoods include soy sauce, miso (fermented soy paste), natto, tempeh, soy yogurt (fermented soymilk), sufu (fermented tofu), and soy nuggets (fermented whole soybeans). Traditional soyfoods that are commonly seen in the North American market include soy sauce, tofu, soymilk, tempeh, green vegetable soybeans, soynuts, and soy yogurt.

Since soyfoods are nutritious, containing high amount of protein and other nutrients, and provide health benefits, it is believed that information on traditional soyfoods would promote food use of soybeans, stimulate entrepreneurship, and benefit soybean industry as a whole in North America. It would also allow the general public to reap the health benefits of soyfoods.

Key Topics Covered:

• The History of Soybeans
• Breeding, Genetics, and Production of Soybeans
• Harvesting, Storing, and Post-harvest Management of Soybeans
• Effect of Pests and Diseases on Soybean Quality
• Economics of Soybean Production, Marketing, and Utilization
• Measurement and Maintenance of Soybean Quality
• Lipids
• Soybean Proteins
• Soybean Carbohydrates
• Minor Constituents and Phytochemicals of Soybeans
• Oil Recovery from Soybeans
• Soybean Oil Purification
• Soybean Oil Modification
• Food Uses of Whole Soybeans
• Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods
• Bioenergy and Biofuels from Soybeans
• Biobased Products from Soybeans
• Nutritional Properties and Feeding Values of Soybeans and their Coproducts
• Soy Protein Products, Processing, and Utilization
• Human Nutrition Value of Soybean Oil and Soy Protein
• Soybean Production and Processing in Brazil

For more information visit http://www.researchandmarkets.com/research/d34972/soybeans_chemistr.

Research and Markets

Laura Wood

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