Mian N. Riaz

Soy Applications in Food (eBook, PDF)

• Format: PDF

Produktbeschreibung

Recognizing the increasing popularity of soy, this book focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. It covers the processing of several different soy ingredients and their applications to various food groups and discusses new food products that incorporate soy ingredients. The text also presents information on functional soy products and health benefits of soy, organic, and chemical-free soy ingredients. Additional coverage includes an introduction to the soy market and specific functional ingredients. This is an ideal reference for food researchers, food scientists, and food technologists.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 304
• Erscheinungstermin: 29. November 2005
• Englisch
• ISBN-13: 9781420037951
• Artikelnr.: 53272003

Autorenporträt

Riaz, Mian N.

Inhaltsangabe

Soyfoods: Market and Products. Overview of the Health Effects of Soyfoods.
Processing of Soybeans into Ingredients. Soy Ingredients in Baking.
Developing and Producing Protein-Enhanced Snacks and Cereals. Soy in Pasta
and Noodles. Soy Base Extract: Soymilk and Dairy Alternatives. Meat
Alternatives.
Textured Soy Protein Utilization in Meat and Meat Analog Products. Food
Bars. Ready-to-Drink Soy Protein Nutritional Beverages. Soy Product
Off-Flavor Generating, Masking, and Creating. Selecting Soybeans for Food
Applications. World Initiative for Soy in Human Health. Index.