Home
Soybeans: Technology & Utilization
Barnes and Noble
Loading Inventory...
Soybeans: Technology & Utilization in Chattanooga, TN
Current price: $105.00
Barnes and Noble
Soybeans: Technology & Utilization in Chattanooga, TN
Current price: $105.00
Loading Inventory...
Size: OS
1. Argonomic Characteristics, Production, and Marketing.- I. Origin.- II. Early History in Europe.- III. Early History in North America.- IV. Agronomic Characteristics.- A. Seed Morphology.- B. Germination and Seedling Development.- C. Growing Stages and Maturity Groups.- D. Seed Development.- E. Nitrogen Fixation.- F. Diseases and Pests.- V. Harvesting, Drying, and Storage.- A. Harvesting.- B. Drying.- C. Storage.- VI. Marketing and Trading.- VII. Grades, Standards, and Inspection.- VII. Variety Identification.- IX. Food Beans and Oil Beans.- References.- 2. Chemistry and Nutritional Value of Soybean Components.- I. Proximate Composition.- II. Lipids.- A. Triglycerides.- 1. Fatty Acid Composition.- 2. Geometric Configuration.- 3. Positional Distribution.- B. Phospholipids.- C. Nutritional Value of Soybean Oil.- 1. Essential Fatty Acids.- 2. Health Implications of Individual Fatty Acids.- 3. Health Implications of trans Fatty Acids.- III. Proteins.- A. Protein Classification and Nomenclature.- B. Isolation of Major Storage Proteins.- 1. Protein Bodies.- 2. Isolation Procedures.- C. Characterization of Major Storage Proteins.- 1. ?-Conglycinin (7S Globulin).- 2. Glycinin (11 S Fraction).- 3. Differences between 7S and 11S Globulins.- D. Trypsin Inhibitors.- 1. Types of Inhibitors in Soybeans.- 2. Health Implications.- 3. Elimination.- 4. Assay Methodology.- E. Lectin.- F. Lipoxygenases.- 1. Occurrences.- 2. Oxidative Reaction and Off-Flavor Formation.- 3. Other Features.- 4. Elimination.- 5. Assay Methods.- G. Nutritional Quality of Soy Protein.- 1. Amino Acid Requirements for Humans and Animals.- 2. Amino Acid Composition of Soy Protein.- 3. Protein Digestibility.- 4. Methods for Assaying Protein Quality.- 5. Hypocholesterolemic Effects of Soy Protein.- 6. Allergenicity of Soy Protein.- IV. Carbohydrates.- A. Soluble Carbohydrates.- B. Insoluble Carbohydrates.- V. Minor Components.- A. Minerals.- B. Vitamins.- C. Phytate.- 1. Occurrence.- 2. Nutritional Implications.- 3. Effects on Cooking Quality.- 4. Elimination.- 5. Assay Methods.- D. Isoflavones.- 1. Occurrences.- 2. Effects of Processing.- 3. Physiological Effects on Humans and Animals.- 4. Assay Methods.- VI. Soy Hulls.- VII. Hypocotyl Axis.- References.- 3. Biological and Compositional Changes during Soybean Maturation, Storage, and Germination.- I. Changes during Soybean Maturation.- A. Dry Matter and Proximate Composition.- B. Fatty Acid Composition.- C. Vitamins.- D. Biologically Active Components.- E. Food Values of Immature Soybeans.- II. Biological Aging during Soybean Storage.- A. Storage-Induced Protein Changes.- B. Other Changes.- C. Effects on Quality of Soy Products.- D. Mechanisms of Biological Aging.- E. Prevention of Storage-Induced Quality Loss.- III. Changes during Soybean Germination.- A. Dry Matter and Proximate Composition.- B. Fatty Acid Composition.- C. Amino Acid Composition.- D. Vitamins.- E. Biologically Active Components.- F. Food Values of Germinated Soybeans.- References.- 4. Nonfermented Oriental Soyfoods.- I. Soymilk.- A. Traditional Soymilk Preparation Methods.- B. Chemistry of Beany Flavors.- C. Modern Soymilk Preparation Methods.- 1. Cornell Method.- 2. Illinois Method.- 3. Rapid Hydration Hydrothermal Cooking.- 4. Methods Using Defatted Soy Material.- 5. Deodorization Techniques.- 6. Commercial Methods.- 7. Novel Approaches.- D. Basic Steps and Principles of Soymilk Preparation.- 1. Starting Material.- 2. Water Incorporation.- 3. Grinding.- 4. Soymilk Extraction.- 5. Heat Treatment.- 6. Formulation and Fortification.- 7. Final Processing and Packaging.- 8. Additional Processing.- E. Other Constraints.- 1. Objectionable Aftertaste.- 2. Chalkiness.- 3. Yields.- F. Standardization of Soymilk.- II. Tofu.- A. Tofu Preparation Methods.- 1. Traditional Methods.- 2. Variations in Tofu Preparation Methods.- B. Tofu Varieties.- C. Quality and Quantity Attributes of Tofu.- D. Factors Affecting Tofu Making.- 1. Soybean Varieties and Compositions....
1. Argonomic Characteristics, Production, and Marketing.- I. Origin.- II. Early History in Europe.- III. Early History in North America.- IV. Agronomic Characteristics.- A. Seed Morphology.- B. Germination and Seedling Development.- C. Growing Stages and Maturity Groups.- D. Seed Development.- E. Nitrogen Fixation.- F. Diseases and Pests.- V. Harvesting, Drying, and Storage.- A. Harvesting.- B. Drying.- C. Storage.- VI. Marketing and Trading.- VII. Grades, Standards, and Inspection.- VII. Variety Identification.- IX. Food Beans and Oil Beans.- References.- 2. Chemistry and Nutritional Value of Soybean Components.- I. Proximate Composition.- II. Lipids.- A. Triglycerides.- 1. Fatty Acid Composition.- 2. Geometric Configuration.- 3. Positional Distribution.- B. Phospholipids.- C. Nutritional Value of Soybean Oil.- 1. Essential Fatty Acids.- 2. Health Implications of Individual Fatty Acids.- 3. Health Implications of trans Fatty Acids.- III. Proteins.- A. Protein Classification and Nomenclature.- B. Isolation of Major Storage Proteins.- 1. Protein Bodies.- 2. Isolation Procedures.- C. Characterization of Major Storage Proteins.- 1. ?-Conglycinin (7S Globulin).- 2. Glycinin (11 S Fraction).- 3. Differences between 7S and 11S Globulins.- D. Trypsin Inhibitors.- 1. Types of Inhibitors in Soybeans.- 2. Health Implications.- 3. Elimination.- 4. Assay Methodology.- E. Lectin.- F. Lipoxygenases.- 1. Occurrences.- 2. Oxidative Reaction and Off-Flavor Formation.- 3. Other Features.- 4. Elimination.- 5. Assay Methods.- G. Nutritional Quality of Soy Protein.- 1. Amino Acid Requirements for Humans and Animals.- 2. Amino Acid Composition of Soy Protein.- 3. Protein Digestibility.- 4. Methods for Assaying Protein Quality.- 5. Hypocholesterolemic Effects of Soy Protein.- 6. Allergenicity of Soy Protein.- IV. Carbohydrates.- A. Soluble Carbohydrates.- B. Insoluble Carbohydrates.- V. Minor Components.- A. Minerals.- B. Vitamins.- C. Phytate.- 1. Occurrence.- 2. Nutritional Implications.- 3. Effects on Cooking Quality.- 4. Elimination.- 5. Assay Methods.- D. Isoflavones.- 1. Occurrences.- 2. Effects of Processing.- 3. Physiological Effects on Humans and Animals.- 4. Assay Methods.- VI. Soy Hulls.- VII. Hypocotyl Axis.- References.- 3. Biological and Compositional Changes during Soybean Maturation, Storage, and Germination.- I. Changes during Soybean Maturation.- A. Dry Matter and Proximate Composition.- B. Fatty Acid Composition.- C. Vitamins.- D. Biologically Active Components.- E. Food Values of Immature Soybeans.- II. Biological Aging during Soybean Storage.- A. Storage-Induced Protein Changes.- B. Other Changes.- C. Effects on Quality of Soy Products.- D. Mechanisms of Biological Aging.- E. Prevention of Storage-Induced Quality Loss.- III. Changes during Soybean Germination.- A. Dry Matter and Proximate Composition.- B. Fatty Acid Composition.- C. Amino Acid Composition.- D. Vitamins.- E. Biologically Active Components.- F. Food Values of Germinated Soybeans.- References.- 4. Nonfermented Oriental Soyfoods.- I. Soymilk.- A. Traditional Soymilk Preparation Methods.- B. Chemistry of Beany Flavors.- C. Modern Soymilk Preparation Methods.- 1. Cornell Method.- 2. Illinois Method.- 3. Rapid Hydration Hydrothermal Cooking.- 4. Methods Using Defatted Soy Material.- 5. Deodorization Techniques.- 6. Commercial Methods.- 7. Novel Approaches.- D. Basic Steps and Principles of Soymilk Preparation.- 1. Starting Material.- 2. Water Incorporation.- 3. Grinding.- 4. Soymilk Extraction.- 5. Heat Treatment.- 6. Formulation and Fortification.- 7. Final Processing and Packaging.- 8. Additional Processing.- E. Other Constraints.- 1. Objectionable Aftertaste.- 2. Chalkiness.- 3. Yields.- F. Standardization of Soymilk.- II. Tofu.- A. Tofu Preparation Methods.- 1. Traditional Methods.- 2. Variations in Tofu Preparation Methods.- B. Tofu Varieties.- C. Quality and Quantity Attributes of Tofu.- D. Factors Affecting Tofu Making.- 1. Soybean Varieties and Compositions....
You May Also Like
More About Barnes and Noble at Hamilton Place
Barnes & Noble is the world’s largest retail bookseller and a leading retailer of content, digital media and educational products. Our Nook Digital business offers a lineup of NOOK® tablets and e-Readers and an expansive collection of digital reading content through the NOOK Store®. Barnes & Noble’s mission is to operate the best omni-channel specialty retail business in America, helping both our customers and booksellers reach their aspirations, while being a credit to the communities we serve.
2100 Hamilton Pl Blvd, Chattanooga, TN 37421, United States
Find Barnes and Noble at Hamilton Place in Chattanooga, TN
Visit Barnes and Noble at Hamilton Place in Chattanooga, TN