ABSTRACT

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 t

chapter 1|22 pages

Soyfoods: Market and Products

chapter 2|16 pages

Overview of the Health Effects of Soyfoods

chapter 3|24 pages

Processing of Soybeans into Ingredients

chapter 4|20 pages

Soy Ingredients in Baking

chapter 6|18 pages

Soy in Pasta and Noodles

chapter 8|20 pages

Meat Alternatives

chapter 10|14 pages

Food Bars

chapter 13|18 pages

Selecting Soybeans for Food Applications

chapter 14|8 pages

World Initiative for Soy in Human Health