Chemistry, Texture, and Flavor of Soy: 1059

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Keith Cadwallader (Professor of Food Chemistry, Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois) Sam Chang (Professor of Food Science, Professor of Food Science, Department of Cereal and Food Sciences, North Dakota State University)

Chemistry, Texture, and Flavor of Soy

Name: Chemistry, Texture, and Flavor of Soy
Price: 512 AUD
Availability: OutOfStock
ISBN: 9780841225619

1059

Keith Cadwallader (Professor of Food Chemistry, Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois), Sam Chang (Professor of Food Science, Professor of Food Science, Department of Cereal and Food Sciences, North Dakota State University)

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English

Oxford University Press Inc
25 August 2011

Food manufacturing & related industries; Organic chemistry; Food & beverage technology

Series: ACS Symposium Series

For centuries soy has served as an important and inexpensive source of high quality protein throughout the world, especially in Asia. Soybeans are now cultivated in large scale in North and South America, where they are mainly used for production of edible oil and animal feed. Part of the defatted soy meal by-products are refined into functional ingredients for inclusion into various processed food products, including meat, dairy, wheat, beverage and snack food products. Therefore, the cÍnsumption of soy has increased tremendously in the Western countries in the last thirty-forty years. More benefits of soy have spurred a new wave of demand for soy foods, not only in Western countries, but also in those countries which traditionally consumed soy. Growth in soybean production and utilization is also occurring in developing countrie s to help meet nutritional needs of those populations. Despite the tremendous growth in the globalconsumption of soy, there are still many technological challenges that must be met to improve the food quality, nutritional and health promoting attributes of soy-containing foods. In particular, numerous flavor and textural challenges impact the quality and consumer acceptability of soy foods. These flavor and texture properties as well as the nutritional and health-promoting attributeshis book will serve as a platform for future scientific and technological studies leading to improvements in the quality and acceptability of soy foods. It is a culmination of a symposium titled ""Chemistry, Texture and Flavor of Soy"", which was sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held at the 236th ACS National Meeting in Philadelphia, PA, August 17-21, 2008. In this book, leading researchers cover the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, including isolation and characterization of bioactives and functional ingredients/compounds, texture aspects of soy and soy ingredients, including processing, characterization and measurement by sensory and/or instrumental means, and flavor chemistry and analysis (sensory and instrumental) of soy and soy products/ingredients/components.

Edited by: Keith Cadwallader (Professor of Food Chemistry Professor of Food Chemistry Department of Food Science and Human Nutrition University of Illinois), Sam Chang (Professor of Food Science, Professor of Food Science, Department of Cereal and Food Sciences, North Dakota State University)
Imprint: Oxford University Press Inc
Country of Publication: United States
Volume: 1059
Dimensions: Height: 229mm, Width: 161mm, Spine: 24mm
Weight: 694g
ISBN: 9780841225619
ISBN 10: 0841225613
Series: ACS Symposium Series
Pages: 424
Publication Date: 25 August 2011
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Keith R. Cadwallader is Professor of Food Chemistry in the Department of Food Science and Human Nutrition at the University of Illinois. He is Co-Director of the Illinois Center for Soy Foods. Sam K.C. Chang is Professor of Food Science in the Department of Cereal and Food Sciences at North Dakota State University.