Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
著者
書誌事項
Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
（Food science and technology series）
Nova Science Publishers, c2013
- : pbk
大学図書館所蔵 件 / 全2件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Joint authors: Yoshihiko Takahashi, Toshio Joh, Andrew C. Whitaker, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe and Sayaka Shimojo
"Novinka"
Includes bibliographical references and index
内容説明・目次
内容説明
In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean sprout) etc. Also, relatively new types of soy food such as tonyu drink (soymilk), snacks, nutritional sports supplements, and dietary supplements for decreasing body weight are consumed. This book was written by professors of the Faculty of Agriculture, Niigata University, and researchers of the Food Research Center, Niigata Agricultural Research Institute, Niigata.
目次
- Preface
- Nutrition of Soybean Seeds
- Nimame (Boiled Soybean) & Irimame (Baked Soybean)
- Kinako (Soybean Flour)
- Tonyu (Soymilk)
- Tofu (Soybean Curd)
- Abura-age (Deep-Fried Soybean Curd)
- Yuba (Soymilk Skin)
- Shoyu (Soy Sauce)
- Miso (Fermented Soybean Paste)
- Natto (Soybeans Fermented by Bacteria)
- Moyashi (Bean Sprout)
- Edamame (Green Vegetable Soybean)
- Physiological Effects of Soy Protein & Processed Foods
- Index.
「Nielsen BookData」 より