Presented in an accessible and introductory manner, this is the first book devoted to the comprehensive study of colloidal suspensions.

This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

This book covers the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, texture aspects of soy and soy ingredients, and flavor chemistry and analysis of soy and soy products/ingredients/components.

Practical Handbook of Soybean Processing and Utilization 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. - Compares soybeans to other vegetable oils as a source of edible oil products - Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects - Offers practical information ideal for soybean oil plant managers

Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.

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. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...