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.
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.