Soy protein products : characteristics, nutritional aspects, and utilization

Soy protein products : characteristics, nutritional aspects, and utilization

  • نوع فایل : کتاب
  • زبان : انگلیسی
  • مؤلف : Joseph G Endres; American Oil Chemists' Society.; Soy Protein Council.
  • ناشر : Champaign, IL : AOCS Press
  • چاپ و سال / کشور: 2001
  • شابک / ISBN : 9781893997271

Description

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.
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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