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" Soy protein products : "
editor Joseph G. Endres.
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BL
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| Record Number
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565843
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| Doc. No
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b395062
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| Title & Author
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Soy protein products : : characteristics, nutritional aspects, and utilization /\ editor Joseph G. Endres.
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| Edition Statement
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Rev. and expanded ed.
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| Publication Statement
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Champaign, IL :: AOCS Press,, c2001.
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| Page. NO
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ix, 53 p. :: ill. ;; 23 cm.
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| ISBN
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1893997278 (alk. paper)
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| Bibliographies/Indexes
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Includes bibliographical references (p. 47-50) and index.
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| Contents
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Machine generated contents note: Chapter 1 Historical Aspects-- Introduction-- Importance of Soy Protein Products1 -- Chapter 2 Definitions and Methods of Preparation4 -- Introduction4 -- Soy Flours and Grits4 -- Partially Defatted Extruded-Expelled Soy Flours5 -- Textured Soy Flour6 -- Soy Protein Concentrates6 -- Textured Soy Protein Concentrates7 -- Soy Protein Isolates7 -- Structured Isolates8 -- Speciality Soy Foods and Ingredients8 -- Chapter 3 Protein Quality and Human Nutrition10 -- Introduction10 -- Factors Affecting Protein Quality10 -- Amino Acid Composition10 -- Amino Acid Requirements11 -- D igestibility11 -- Protein Digestibility-Corrected Amino Acid Score (PDCAAS) 12 -- Evaluation of Soy Protein Products in Human Nutrition 13 -- Evaluation of Soy Protein Products in Specific Foods 14 -- Infant Formulas14 -- M eats and Fish15 -- Special Nutritional Products15 -- Mixtures of Soy Bean and Cereal Grains and Alternate -- Protein Sources15 -- Mineral Content and Mineral Bioavailability 16 -- Sodium-16 -- Bioavailability of Minerals (Excluding Iron)16 -- Bioavailability of Iron17 -- C alories17 -- Nutritional Significance of Protease Inhibitors 18 -- Chapter 4 Health and Soy Protein 20 -- Introduction20 -- Coronary Heart Disease20 -- Calorie Control21 -- Dietary Fiber21 -- Additional Nutritional Issues23 -- Carbohydrates and Flactulence 23 -- Immunochemical Properties 23 -- Safety, Microbiology, and Sanitation Toxic Factors 24 -- Microbiology and Sanitation24 -- Chapter 5 Functionality of Soy Proteins16 -- Introduction16 -- Functionality of Soy Protein Ingredients26 -- Soy Flours and Grits28 -- Soy Protein Concentrates28 -- Soy Protein Isolates29 -- Soy Protein Hydrolyzates29 -- Texture and Structured Soy Protein Products30 -- Textured Soy Flours and Concentrates30 -- Structured Isolates30 -- Chapter 6 Uses in Food Systems31 -- Introduction31 -- Bakery Products31 -- Milk Replacers31 -- Bread and Rolls31 -- Specialty Bread33 -- Cakes and Cake Mixes33 -- Cookies, Crackers, Biscuits, Pancakes, and Sweet Pastry34 -- Doughnuts34 -- Pasta Products34 -- Breakfast Cereals35 -- Dairy-Type Products35 -- Beverages and Toppings35 -- Infant Formulas and Special Nutritional Products36 -- Milk Replacers For Young Animals36 -- Meat Products36 -- Emulsified Meat Products36 -- Coarsely Chopped (Ground) Meats37 -- School Lunch and Military Uses37 -- Canned Meats38 -- Whole Muscle Meats38 -- Poultry Products39 -- Seafood Products39 -- Analog Products40 -- Miscellaneous Foods40 -- Chapter 7 Regulations Regarding Usage41 -- Introduction41 -- Meat and Poultry Products41 -- Bakery Products and Pasta44 -- Dairy Products and Margarine/Edible Spreads44 -- Formulated Foods44 -- Chapter 8 Future Considerations45 -- Introduction45 -- Econom ics46 -- References47 -- Index51.
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| Subject
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Soyfoods.
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| Subject
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Soy proteins.
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| Dewey Classification
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641.6/5655
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| LC Classification
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TX401.2.S69E53 2001
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| Added Entry
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Endres, Joseph G.,1932-
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| Added Entry
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American Oil Chemists' Society.
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Soy Protein Council.
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