Soy Applications in Food

Riaz, Mian N.

ISBN 10: 0849329817 / ISBN 13: 9780849329814

Published by CRC Press, 2005

About this Item

There is a name written on the first blank page; the rest of the pages are free of markings and do not have any highlighting. There is a small light stain / spot on the bottom edge (see pictures). The covers have some light wear. Nice overall.

Seller Inventory # AB25-51

Bibliographic Details

• Title: Soy Applications in Food
• Publisher: CRC Press
• Publication Date: 2005
• Language: English
• ISBN 10: 0849329817
• ISBN 13: 9780849329814
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Very Good
• Weight: 2 pounds

About this title

Synopsis

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food.

Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the "beany" flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries.

Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients.

Mian N. Riaz talks about his books on the CRC Press YouTube Channel.

About the Author

Riaz, Mian N.