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Liu, KeShun 作者

Kluwer Academic Pub

译者

1997-7 出版日期

558 页数

$ 337.87 价格

HRD

丛书系列

9780834212992 图书编码

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Soybeans 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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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.

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