Soy protein products : characteristics, nutritional aspects, and utilization
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書誌事項
Soy protein products : characteristics, nutritional aspects, and utilization
AOCS Press, c2001
Rev. and expanded ed
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注記
Includes bibliographical references (p. 47-50) and index
HTTP:URL=http://www.loc.gov/catdir/toc/fy02/2001055235.html Information=Table of contents
収録内容
- 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
内容説明・目次
内容説明
This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.
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