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書名 Soy protein products [electronic resource] : characteristics, nutritional aspects, and utilization / editor Joseph G. Endres
出版項 Champaign, Ill. : AOCS Press, c2001
國際標準書號 9781439822159 (e-book : PDF)
9781893997271
book jacket
版本 Rev. and expanded ed
說明 ix, 53 p. : ill
附註 Includes bibliographical references (p. 47-50) and index
Machine generated contents note: Chapter 1 Historical Aspects-- Introduction-- Importance of Soy Protein Products1 -- Chapter 2 Definitions and Methods of Preparation4 -- Introduction4 -- Soy Flours and Grits4 -- Partially Defatted Extruded-Expelled Soy Flours5 -- Textured Soy Flour6 -- Soy Protein Concentrates6 -- Textured Soy Protein Concentrates7 -- Soy Protein Isolates7 -- Structured Isolates8 -- Speciality Soy Foods and Ingredients8 -- Chapter 3 Protein Quality and Human Nutrition10 -- Introduction10 -- Factors Affecting Protein Quality10 -- Amino Acid Composition10 -- Amino Acid Requirements11 -- D igestibility11 -- Protein Digestibility-Corrected Amino Acid Score (PDCAAS) 12 -- Evaluation of Soy Protein Products in Human Nutrition 13 -- Evaluation of Soy Protein Products in Specific Foods 14 -- Infant Formulas14 -- M eats and Fish15 -- Special Nutritional Products15 -- Mixtures of Soy Bean and Cereal Grains and Alternate -- Protein Sources15 -- Mineral Content and Mineral Bioavailability 16 -- Sodium-16 -- Bioavailability of Minerals (Excluding Iron)16 -- Bioavailability of Iron17 -- C alories17 -- Nutritional Significance of Protease Inhibitors 18 -- Chapter 4 Health and Soy Protein 20 -- Introduction20 -- Coronary Heart Disease20 -- Calorie Control21 -- Dietary Fiber21 -- Additional Nutritional Issues23 -- Carbohydrates and Flactulence 23 -- Immunochemical Properties 23 -- Safety, Microbiology, and Sanitation Toxic Factors 24 -- Microbiology and Sanitation24 -- Chapter 5 Functionality of Soy Proteins16 -- Introduction16 -- Functionality of Soy Protein Ingredients26 -- Soy Flours and Grits28 -- Soy Protein Concentrates28 -- Soy Protein Isolates29 -- Soy Protein Hydrolyzates29 -- Texture and Structured Soy Protein Products30 -- Textured Soy Flours and Concentrates30 -- Structured Isolates30 -- Chapter 6 Uses in Food Systems31 -- Introduction31 -- Bakery Products31 -- Milk Replacers31 -- Bread and Rolls31 -- Specialty Bread33 -- Cakes and Cake Mixes33 -- Cookies, Crackers, Biscuits, Pancakes, and Sweet Pastry34 -- Doughnuts34 -- Pasta Products34 -- Breakfast Cereals35 -- Dairy-Type Products35 -- Beverages and Toppings35 -- Infant Formulas and Special Nutritional Products36 -- Milk Replacers For Young Animals36 -- Meat Products36 -- Emulsified Meat Products36 -- Coarsely Chopped (Ground) Meats37 -- School Lunch and Military Uses37 -- Canned Meats38 -- Whole Muscle Meats38 -- Poultry Products39 -- Seafood Products39 -- Analog Products40 -- Miscellaneous Foods40 -- Chapter 7 Regulations Regarding Usage41 -- Introduction41 -- Meat and Poultry Products41 -- Bakery Products and Pasta44 -- Dairy Products and Margarine/Edible Spreads44 -- Formulated Foods44 -- Chapter 8 Future Considerations45 -- Introduction45 -- Econom ics46 -- References47 -- Index51
Also available in print edition. Taylor & Francis (http://www.taylorandfrancis.com)
Mode of access: World Wide Web
TAEBC
鏈接 9781893997271
主題 Soyfoods
Soy proteins
Electronic books. lcsh
Alt Author Endres, Joseph G., 1932-
American Oil Chemists' Society
Soy Protein Council
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