Soybean Protein Production and Application

Author: Wang Fengyi
Publisher:
Publish Date: 2004-03-01
Features: Soy protein foods are undoubtedly one of the most popular food types in the 21st century, both in developed and developing countries. This is not only because soy protein can supplement insufficient intake of high-quality protein but also, more importantly, because soy protein foods possess multiple physiological regulatory functions. For this reason, the U.S. Food and Drug Administration (FDA) approved the health claim for soy protein in October 1999, allowing food packaging containing soy protein to explicitly state its health benefits.
China's government, with the aim of improving the health level of the Chinese nation, has placed great emphasis on the development of the soy industry and began implementing the "Soybean Action Plan" in 1996. This indicates that with the arrival of the new century, soy protein foods will undoubtedly experience a new surge in popularity globally and form a new field of the food industry. To meet the needs of the development of soy protein foods, we have compiled the book "Soy Protein Production and Application."
This book is based on the lecture notes for undergraduate students in the Food Science and Engineering program at Dalian University of Light Industry, graduate theses, and scientific research. It focuses on both technical theoretical discussions and practical production applications, offering rich and detailed content. It serves as a reference for engineering technicians engaged in food industry research and production, faculty and students in food science and engineering programs at universities, as well as scientists and technicians in related industrial fields.