Soy applications in food:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2006
|
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 288 S. Ill. |
| ISBN: | 0849329817 9780849329814 |
Internformat
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Datensatz im Suchindex
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| adam_text | .................................................... 1. SOYFOODS: MARKET
AND PRODUCTS 1 PETER GOLBITZ AND JOE JORDAN 2. OVERVIEW OF THE HEALTH
EFFECTS OF SOYFOODS ............................ 23 MARK MESSINA 3.
PROCESSING OF SOYBEANS INTO INGREDIENTS
................................. 39 MIAN N. RIAZ
........................................................... 4. SOY
INGREDIENTS IN BAKING 63 M. HIKMET BOYACIOGLU 5. DEVELOPING AND
PRODUCING PROTEIN-ENHANCED SNACKS AND CEREALS
..................................................................... 83
BRAD STRAHM 6. SOY IN PASTA AND NOODLES
......................................................... 93 WESLEY
TWOMBLY AND FRANK A. MANTHEY ................. 7. SOY BASE EXTRACT:
SOYMILK AND DAIRY ALTERNATIVES 111 IGNACE DEBRUYNE 8. MEAT ALTERNATIVES
........................................................................
135 BRAD STRAHM 9. TEXTURED SOY PROTEIN UTILIZATION IN MEAT AND MEAT
ANALOG PRODUCTS ........................................................
155 M. W. ORCUTT, M.K. MCMINDES, H. CHU, I N . MUELLER, B. BATER, UND
A.L. ORCUTT
.....................................................................................
10. FOOD BARS 185 STEVEN A. TAILLIE 11. READY-TO-DRINK SOY PROTEIN
NUTRITIONAL BEVERAGES ............... 199 PAUL V. PAULSEN, DAVID WELSBY,
AND XIAOLIN L. HUANG 12 . SOY PRODUCT OFF-FLAVOR GENERATING.
................................................... MASKING. AND FLAVOR
CREATING 227 RONGRONG LI 13 . SELECTING SOYBEANS FOR FOOD APPLICATIONS
.............................. 249 LYNN CLARKSON 14 . WORLD INITIATIVE
FOR SOY IN HUMAN HEALTH ............................. 267 JIM HERSHEY
.....................................................................................................
INDEX 275 SOYFOODS: MARKET AND PRODUCTS PETER GOLBITZ AND JOE JORDAN
CONTENTS
................................................................................................
HISTORY OF SOYFOODS 2 GROWTH ARID DEVELOPMENT IN THE WESTERN WORLD
........................................ 2 SOYBEAN INDUSTRY BLOSSOMS IN
THE UNITED STATES ......................................... 3
............................................................... SOYBEANS
GROW AROUND THE WORLD 3 SOYBEAN PRODUCTION ARID UI3.ZATION FOR FOOD
.................................................... 4 SOYFOODS IN ASIA
................................................................................................
5
...........................................................................................
SOYFOODS IN EUROPE 6 SOYFOODS IN AFIICA
.............................................................................................
6 SOYFOODS IN THE UNITED STATES
..........................................................................
7 DEVELOPMENT OF THE U.S. SOYFOODS INDUSTRY
........................................... 7 THE AMERICANIZATION OF
SOYFOODS ............................................................ 8
........................................................................
SOYBEAN NUTRITIONAL COMPONENTS 9
......................................................................................................
SOY PROTEIN 10
..............................................................................................................
SOY OIL 10
..............................................................................
CARBOHYDRATES AND FIBER 10
...................................................................................
VITAMINS AND MINERALS 11
.......................................................................................................
ISOFLAVONES 12
......................................................................
SOYFOODS AND PROTEIN INGREDIENTS 12 WHOLE DRY SOYBEANS
......................................................................................
12
...................................................................................................................
TOFU 13
.............................................................................................................
SOYMILK 14
.............................................................................................................
P 15 SOYMILK YOGURT
................................................................................................
15 MISO
..................................................................................................................
15 SOY SAUCE
..........................................................................................................
16
.................................................................................................................
OKARA 16 NATTO
.................................................................................................................
16
.............................................................................................................
SOYIUTS 17
............................................................................................
MEAT ALTERNATIVES 17 2 SOY APPLICATIONS IN FOOD CHEESE ALTERNATIVES
........................................................................................
17 NONDAIRY FROZEN DESSERTS
.............................................................................
18 GREEN VEGETABLE SOYBEANS (EDAMAME)
....................................................... 18 SOY SPROUTS
.....................................................................................................
18 FULL-FAT SOY FLOUR
..........................................................................................
1 8 DEFATTED SOY FLOUR
.....................................................................................
19 TEXTURED SOY FLOUR
.........................................................................................
19 SOY PROTEIN CONCENTRATE
...............................................................................
19 SOY PROTEIN ISOLATE
..........................................................................................
20 CONCLUSION
............................................................................................................
20 IT CAN BE EATEN RAW, ROASTED, FERMENTED, OR CULTURED. IT CAN BE A
SMALL, GREEN BEAN OR A MAGICALLY TRANSFORMED CONCOCTION THAT CLOSELY
RESEMBLES HAM- BURGER, ICE CREAM, BACON, OR EVEN A FULLY DRESSED TURKEY.
YES, THE SOYBEAN IS ONE OF THE MOST NUTRITIOUS AND VERSATILE FOODS ON
THE PLANET, AND IT IS AN IMPORTANT FOOD PLATFORM FOR THE 21ST CENTURY.
HISTORY OF SOYFOODS EVEN THOUGH SOY IS A NEW FOOD FOR MANY IN WESTERN
SOCIETY, THE CHINESE HAVE CONSIDERED IT AN IMPORTANT SOURCE OF NUTRITION
FOR ALMOST 5000 YEARS. THE FIRST REFERENEE TO SOYBEANS, IN A LIST OF
CHINESE PLANTS, DATES BACK TO 2853 B.C., AND ANCIENT WRITINGS REPEATEDLY
REFER TO IT AS ONE OF THE FIVE SACRED GRAINS ESSENTIAL TO CHINESE
CIVILIZATION. THE USE OF THE SOYBEAN IN FOOD SPREAD THROUGHOUT THE ASIAN
CONTINENT DURING THE EARLY PART OF THE LAST MILLENNIUM, AS PEOPLE IN
EACH REGION DEVELOPED THEIR OWN UNIQUE SOYFOODS BASED ON TRADITION,
CLIMATE, AND LOCAL TASTE PREFERENCES. NATTO, FOR INSTANCE, IS A PRODUCT
CONSISTING OF FERMENTED SOYBEANS THAT WAS DEVELOPED AT LEAST 3000 YEARS
AGO IN JAPAN AND CONTINUES TO BE POPULAR IN SOME REGIONS OF THAT COUNTRY
TODAY. GROWTH AND DEVELOPMENT IN THE WESTERN WORLD WHEN EUROPEAN
MISSIONARIES AND TRADERS TRAVELED TO ASIA DURING THE 1600S AND 1700S,
THEY WROTE IN THEIR JOURNALS ABOUT TRADITIONAL SOYFOODS, SUCH AS TOFU
AND SOYMILK, THAT THEY HAD ENCOUNTERED IN THE CULTURES THEY EXPLORED.
THEN, IN THE LATE 1700S, BOTH BENJAMIN FRANKLIN AND A CURIOUS WORLD
TRAVELER NAMED SAMUEL BOWEN SENT SOYBEAN SAMPLES TO THE UNITED STATES
FOR CULTI- VATION. MR. BOWEN S SOYBEAN CROPS, GROWN IN GEORGIA, WERE
EVEN USED TO MANUFACTURE SOY SAUCE AND A SOY-BASED VERMICELLI
SUBSTITUTE. BUT, IT WAS NOT UNTIL ASIANS BEGAN TO EMIGRATE TO EUROPE AND
NORTH AMERICA DURING THE 1800S THAT SOYFOODS WERE CONSISTENTLY MADE BY
AND FOR PEOPLE IN THE UNITED STATES. SEVERAL CHINESE TOFU AND SOYMILK
SHOPS WERE ESTABLISHED IN CITIES
|
| adam_txt |
. 1. SOYFOODS: MARKET
AND PRODUCTS 1 PETER GOLBITZ AND JOE JORDAN 2. OVERVIEW OF THE HEALTH
EFFECTS OF SOYFOODS . 23 MARK MESSINA 3.
PROCESSING OF SOYBEANS INTO INGREDIENTS
. 39 MIAN N. RIAZ
. 4. SOY
INGREDIENTS IN BAKING 63 M. HIKMET BOYACIOGLU 5. DEVELOPING AND
PRODUCING PROTEIN-ENHANCED SNACKS AND CEREALS
. 83
BRAD STRAHM 6. SOY IN PASTA AND NOODLES
. 93 WESLEY
TWOMBLY AND FRANK A. MANTHEY . 7. SOY BASE EXTRACT:
SOYMILK AND DAIRY ALTERNATIVES 111 IGNACE DEBRUYNE 8. MEAT ALTERNATIVES
.
135 BRAD STRAHM 9. TEXTURED SOY PROTEIN UTILIZATION IN MEAT AND MEAT
ANALOG PRODUCTS .
155 M. W. ORCUTT, M.K. MCMINDES, H. CHU, I N . MUELLER, B. BATER, UND
A.L. ORCUTT
.
10. FOOD BARS 185 STEVEN A. TAILLIE 11. READY-TO-DRINK SOY PROTEIN
NUTRITIONAL BEVERAGES . 199 PAUL V. PAULSEN, DAVID WELSBY,
AND XIAOLIN L. HUANG 12 . SOY PRODUCT OFF-FLAVOR GENERATING.
. MASKING. AND FLAVOR
CREATING 227 RONGRONG LI 13 . SELECTING SOYBEANS FOR FOOD APPLICATIONS
. 249 LYNN CLARKSON 14 . WORLD INITIATIVE
FOR SOY IN HUMAN HEALTH . 267 JIM HERSHEY
.
INDEX 275 SOYFOODS: MARKET AND PRODUCTS PETER GOLBITZ AND JOE JORDAN
CONTENTS
.
HISTORY OF SOYFOODS 2 GROWTH ARID DEVELOPMENT IN THE WESTERN WORLD
. 2 SOYBEAN INDUSTRY BLOSSOMS IN
THE UNITED STATES . 3
. SOYBEANS
GROW AROUND THE WORLD 3 SOYBEAN PRODUCTION ARID UI3.ZATION FOR FOOD
. 4 SOYFOODS IN ASIA
.
5
.
SOYFOODS IN EUROPE 6 SOYFOODS IN AFIICA
.
6 SOYFOODS IN THE UNITED STATES
.
7 DEVELOPMENT OF THE U.S. SOYFOODS INDUSTRY
. 7 THE AMERICANIZATION OF
SOYFOODS . 8
.
SOYBEAN NUTRITIONAL COMPONENTS 9
.
SOY PROTEIN 10
.
SOY OIL 10
.
CARBOHYDRATES AND FIBER 10
.
VITAMINS AND MINERALS 11
.
ISOFLAVONES 12
.
SOYFOODS AND PROTEIN INGREDIENTS 12 WHOLE DRY SOYBEANS
.
12
.
TOFU 13
.
SOYMILK 14
.
P 15 SOYMILK YOGURT
.
15 MISO
.
15 SOY SAUCE
.
16
.
OKARA 16 NATTO
.
16
.
SOYIUTS 17
.
MEAT ALTERNATIVES 17 2 SOY APPLICATIONS IN FOOD CHEESE ALTERNATIVES
.
17 NONDAIRY FROZEN DESSERTS
.
18 GREEN VEGETABLE SOYBEANS (EDAMAME)
. 18 SOY SPROUTS
.
18 FULL-FAT SOY FLOUR
.
1 8 DEFATTED SOY FLOUR
.
19 TEXTURED SOY FLOUR
.
19 SOY PROTEIN CONCENTRATE
.
19 SOY PROTEIN ISOLATE
.
20 CONCLUSION
.
20 IT CAN BE EATEN RAW, ROASTED, FERMENTED, OR CULTURED. IT CAN BE A
SMALL, GREEN BEAN OR A MAGICALLY TRANSFORMED CONCOCTION THAT CLOSELY
RESEMBLES HAM- BURGER, ICE CREAM, BACON, OR EVEN A FULLY DRESSED TURKEY.
YES, THE SOYBEAN IS ONE OF THE MOST NUTRITIOUS AND VERSATILE FOODS ON
THE PLANET, AND IT IS AN IMPORTANT FOOD PLATFORM FOR THE 21ST CENTURY.
HISTORY OF SOYFOODS EVEN THOUGH SOY IS A NEW FOOD FOR MANY IN WESTERN
SOCIETY, THE CHINESE HAVE CONSIDERED IT AN IMPORTANT SOURCE OF NUTRITION
FOR ALMOST 5000 YEARS. THE FIRST REFERENEE TO SOYBEANS, IN A LIST OF
CHINESE PLANTS, DATES BACK TO 2853 B.C., AND ANCIENT WRITINGS REPEATEDLY
REFER TO IT AS ONE OF THE FIVE SACRED GRAINS ESSENTIAL TO CHINESE
CIVILIZATION. THE USE OF THE SOYBEAN IN FOOD SPREAD THROUGHOUT THE ASIAN
CONTINENT DURING THE EARLY PART OF THE LAST MILLENNIUM, AS PEOPLE IN
EACH REGION DEVELOPED THEIR OWN UNIQUE SOYFOODS BASED ON TRADITION,
CLIMATE, AND LOCAL TASTE PREFERENCES. NATTO, FOR INSTANCE, IS A PRODUCT
CONSISTING OF FERMENTED SOYBEANS THAT WAS DEVELOPED AT LEAST 3000 YEARS
AGO IN JAPAN AND CONTINUES TO BE POPULAR IN SOME REGIONS OF THAT COUNTRY
TODAY. GROWTH AND DEVELOPMENT IN THE WESTERN WORLD WHEN EUROPEAN
MISSIONARIES AND TRADERS TRAVELED TO ASIA DURING THE 1600S AND 1700S,
THEY WROTE IN THEIR JOURNALS ABOUT TRADITIONAL SOYFOODS, SUCH AS TOFU
AND SOYMILK, THAT THEY HAD ENCOUNTERED IN THE CULTURES THEY EXPLORED.
THEN, IN THE LATE 1700S, BOTH BENJAMIN FRANKLIN AND A CURIOUS WORLD
TRAVELER NAMED SAMUEL BOWEN SENT SOYBEAN SAMPLES TO THE UNITED STATES
FOR CULTI- VATION. MR. BOWEN'S SOYBEAN CROPS, GROWN IN GEORGIA, WERE
EVEN USED TO MANUFACTURE SOY SAUCE AND A SOY-BASED VERMICELLI
SUBSTITUTE. BUT, IT WAS NOT UNTIL ASIANS BEGAN TO EMIGRATE TO EUROPE AND
NORTH AMERICA DURING THE 1800S THAT SOYFOODS WERE CONSISTENTLY MADE BY
AND FOR PEOPLE IN THE UNITED STATES. SEVERAL CHINESE TOFU AND SOYMILK
SHOPS WERE ESTABLISHED IN CITIES |
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| id | DE-604.BV020873140 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:26:41Z |
| indexdate | 2024-07-09T20:27:11Z |
| institution | BVB |
| isbn | 0849329817 9780849329814 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014194855 |
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| owner_facet | DE-M49 DE-BY-TUM |
| physical | 288 S. Ill. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
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| publisher | CRC Press |
| record_format | marc |
| series2 | Food science and technology |
| spelling | Riaz, Mian N. Verfasser aut Soy applications in food Mian N. Riaz Boca Raton, Fla. [u.a.] CRC Press 2006 288 S. Ill. txt rdacontent n rdamedia nc rdacarrier Food science and technology Soy oil Soyfoods Sojaprodukt (DE-588)4300199-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Sojabohne (DE-588)4136938-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Sojabohne (DE-588)4136938-5 s Lebensmittel (DE-588)4034870-2 s DE-604 Sojaprodukt (DE-588)4300199-3 s b DE-604 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014194855&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Riaz, Mian N. Soy applications in food Soy oil Soyfoods Sojaprodukt (DE-588)4300199-3 gnd Lebensmittel (DE-588)4034870-2 gnd Sojabohne (DE-588)4136938-5 gnd |
| subject_GND | (DE-588)4300199-3 (DE-588)4034870-2 (DE-588)4136938-5 (DE-588)4143413-4 |
| title | Soy applications in food |
| title_auth | Soy applications in food |
| title_exact_search | Soy applications in food |
| title_exact_search_txtP | Soy applications in food |
| title_full | Soy applications in food Mian N. Riaz |
| title_fullStr | Soy applications in food Mian N. Riaz |
| title_full_unstemmed | Soy applications in food Mian N. Riaz |
| title_short | Soy applications in food |
| title_sort | soy applications in food |
| topic | Soy oil Soyfoods Sojaprodukt (DE-588)4300199-3 gnd Lebensmittel (DE-588)4034870-2 gnd Sojabohne (DE-588)4136938-5 gnd |
| topic_facet | Soy oil Soyfoods Sojaprodukt Lebensmittel Sojabohne Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014194855&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT riazmiann soyapplicationsinfood |