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Soybeans: Chemistry, Technology and Utilization

Authors: KeShun Liu

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Hardcover $279.99
price for USA in USD
  • ISBN 978-0-8342-1299-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to their health benefits as recognized by the FDA in October 1999 and in part to improvements in quality and quantity brought on by advancements in processing and breeding technology. Soybeans: Chemistry, Technology, and Utilization provides the reader with in-depth and up-to-date coverage of: the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isoflavone; the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods; the role of soyfood in preventing chronic ailments such as cancer, heart disease, and osteoporosis; modern processing and applications of soybean improvements through plant breeding and emerging biotechnological approaches.

Buy this book

Hardcover $279.99
price for USA in USD
  • ISBN 978-0-8342-1299-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.

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Bibliographic Information

Bibliographic Information
Book Title
Soybeans: Chemistry, Technology and Utilization
Authors
Copyright
1997
Publisher
Springer US
Copyright Holder
Springer-Verlag US
Hardcover ISBN
978-0-8342-1299-2
Edition Number
1
Number of Pages
XXVI, 532
Topics