Skip to main content
SpringerLink
Log in
Book cover

Soybeans

Chemistry, Technology, and Utilization

  • Book
  • © 1997

Overview

Authors:
  1. KeShun Liu

    1. Soyfood Laboratory, Hartz Seed, a Unit of Monsanto Company, USA

    View author publications

    You can also search for this author in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (11 chapters)

  1. Front Matter

    Pages i-xxvii
    Download chapter PDF

  2. Agronomic Characteristics, Production, and Marketing

    • KeShun Liu
    Pages 1-24

  3. Chemistry and Nutritional Value of Soybean Components

    • KeShun Liu
    Pages 25-113

  4. Biological and Compositional Changes During Soybean Maturation, Storage, and Germination

    • KeShun Liu
    Pages 114-136

  5. Nonfermented Oriental Soyfoods

    • KeShun Liu
    Pages 137-217

  6. Fermented Oriental Soyfoods

    • KeShun Liu
    Pages 218-296

  7. Soybean Oil Extraction and Processing

    • Andrew Proctor
    Pages 297-346

  8. Properties and Edible Applications of Soybean Oil

    • KeShun Liu
    Pages 347-378

  9. Soybean Protein Products

    • Navam Hettiarachchy, Uruthira Kalapathy
    Pages 379-411

  10. The Second Generation of Soyfoods

    • KeShun Liu
    Pages 412-441

  11. Soyfoods: Their Role in Disease Prevention and Treatment

    • Mark J. Messina
    Pages 442-477

  12. Soybean Improvements through Plant Breeding and Genetic Engineering

    • KeShun Liu
    Pages 478-523

  13. Back Matter

    Pages 525-532
    Download chapter PDF
Back to top

Keywords

About this book

The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.

Authors and Affiliations

  • Soyfood Laboratory, Hartz Seed, a Unit of Monsanto Company, USA

    KeShun Liu

Bibliographic Information

  • Book Title: Soybeans

  • Book Subtitle: Chemistry, Technology, and Utilization

  • Authors: KeShun Liu

  • DOI: https://doi.org/10.1007/978-1-4615-1763-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1997

  • Hardcover ISBN: 978-0-412-08121-7Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5711-7Published: 21 October 2012

  • eBook ISBN: 978-1-4615-1763-4Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XXVII, 532

  • Number of Illustrations: 44 b/w illustrations

  • Topics: Food Science

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

Publish with us

Policies and ethics

Back to top

Search

Navigation