Practical handbook of soybean processing and utilization

This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.

Front Cover -- Practical Handbook of Soybean Processing and Utilization -- Copyright Page -- Table of Contents -- About the Editor -- Preface -- Chapter 1. Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products -- Introduction -- Agronomic Characteristics -- Soybean Meal and Protein -- Soybean Oil -- Soybean Oil vs. Other Oils -- The Other Vegetable Oils -- Conclusion -- References -- Chapter 2. Composition of Soybeans and Soybean Products -- Introduction -- Neutral Lipid Composition -- Carbohydrates -- Inorganic Components

Protein Components of the SoybeanSoybean Oil and Products (18) -- Soybean Lecithins -- Hydrogenation of Soybean Oil -- Varietal Differences and Effects of Breeding -- Maturity and Environmental Effects -- Unsaponifiabie Material -- Soybean Oil Byproducts (see Chapter 7) -- References -- Chapter 3. Physical Properties of Soybeans and Soybean Products -- Introduction -- Density -- Refractive Index -- Viscosity -- Melting Point -- Thermal Properties -- Solubility -- Physical Properties of Soybean Lecithin -- Miscellaneous Physical Properties of Soybeans

Degumming/Lecithin ProductionNeutralization -- Bleaching/Adsorption Treatment -- Hydrogenation -…