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Soybean Food: Processing Technologies and Health Benefits
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Soybean Food: Processing Technologies and Health Benefits (Hardback)

Usually despatched in 7-10 days.


Soybeans and soybean products are a main source of vegetable protein and edible oil in many parts of the world. Presenting up-to-date information and emerging technologies about soybean processing, the book highlights the important role of soy in human nutrition and health as well as its composition and physicochemical properties, mechanism of its physiologic function, industrial applications, and processing technology. This book also covers the fundamental information on the chemical characteristics of soy and how it impacts and benefits human health.

Medical & VeterinaryMedicine: general issuesPublic health & preventive medicinePersonal & public healthTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: Taylor & Francis Inc Publication Date: 06/09/2019 ISBN-13: 9781498707572  Details: Type: Hardback Format: Books
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Prof. Jiang Lianzhou is the dean of the College of Food Science at the Northeast Agricultural University in Harbin, China. He also serves as the vice-chairman for the National Research Center of Soybean Engineering and Technology. Dr. Lianzhou received his PhD in College of Food Science and Nutritional Engineering from China Agricultural University. He received his bachelor's degree from the School of Food Science and Technology in Jiangnan University, Wuxi, China. Prof. Jiang focuses on soybean protein research, edible oil, and bioactive components of separation, extraction, and utilization of soy oil. He has completed a number of research projects from the United Nations Development Program (UNDP) and other countries. Dr. Lianzhou has received an award for outstanding contributions to the field of Chinese Institute of Food Science and Technology.

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