Soybeans: Chemistry, Production, Processing, and Utilization

This comprehensive new soybean reference book disseminates key soybean information to “drive success for soybeans” via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods.

The most complete and authoritative book on soybeansFeatures internationally recognized authors in the 21-chapter bookOffers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

1. The History of the Soybean
2. Breeding, Genetics, and Production of Soybeans
3. Harvesting, Storing, and Post-Harvest Management of Soybeans
4. Effect of Pests and Diseases on Soybean Quality
5. Economics of Soybean Production, Marketing, and Utilization
6. Measurement and Maintenance of Soybean Quality
7. Lipids
8. Soybean Proteins
9. Soybean Carbohydrates
10. Minor Constituents and Phytochemicals of Soybeans
11. Oil Recovery from Soybeans
12. Soybean Oil Purification
13. Soybean Oil Modification
14. Food Use of Whole Soybeans
15. Food Uses for Soybean Oil and Alternatives to trans Fatty Acids in Foods
16. Bioenergy and Biofuels from Soybeans
17. Biobased Products from Soybeans
18. Nutritional Properties and Feeding Values of Soybeans and Their Coproducts
19. Soy Protein Products, Processing, and Utilization
20. Human Nutrition Value of Soybean Oil and Soy Protein
21. Soybean Production and Processing in Brazil