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 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.
Lawrence Johnson received his Bachelors of Science in Food Technology from the Ohio State University in 1969, his Masters of Science in Food Science from North Carolina State University in 1971, and his Ph.D. in Food Science from Kansas State University in 1978. His areas of specialization include: Processing of cereals and legumes, effects of processing on nutritional and functional properties, extraction and separation of crops into food ingredients, food applications and processing of vegetable proteins, fats and oils processing and utilization, and protein and lipid chemistry.
Inhaltsangabe
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
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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
