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Soybeans: Chemistry, Production, Processing, and Utilization
Soybeans: Chemistry, Production, Processing, and Utilization

This comprehensive soybean reference disseminates key soybean information to "drive success for soybeans" via 21 concise chapters.

Item No. 97646
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This comprehensive soybean reference disseminates key soybean information to “drive success for soybeans” in 21 concise chapters. The text covers all aspects of soybeans, including genetics, breeding, quality, post-harvest management, marketing, utilization (food and energy applications), U.S. domestic practices versus foreign practices, and production methods.

Soybeans: Chemistry, Production, Processing, and Utilization



The History of Soybeans


Breeding, Genetics, and Production of Soybeans


Harvesting, Storing, and Post-harvest Management of Soybeans


Effect of Pests and Diseases on Soybean Quality


Economics of Soybean Production, Marketing, and Utilization


Measurement and Maintenance of Soybean Quality


Lipids


Soybean Proteins


Soybean Carbohydrates


Minor Constituents and Phytochemicals of Soybeans


Oil Recovery from Soybeans


Soybean Oil Purification


Soybean Oil Modification


Food Uses of Whole Soybeans


Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods


Bioenergy and Biofuels from Soybeans


Biobased Products from Soybeans


Nutritional Properties and Feeding Values of Soybeans and their Coproducts


Soy Protein Products, Processing, and Utilization


Human Nutrition Value of Soybean Oil and Soy Protein


Soybean Production and Processing in Brazil

Publish Date: 2010
Format: 6.25" x 9.25" hardcover
Pages: 850
Publication Weight: 8 lbs

Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway

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