Functional soybean foods

Author: Li Xiaodong, Editor-in-Chief
Publisher:
Publish Date: 2006-02-01
Features: This book is one of the volumes in the series "Functional Foods and Processing Technology." The book is divided into nine chapters. Chapter 1 briefly introduces soybean nutritional components, functional components, and the current status of the development and application of functional soybean foods. Chapters 2 to 9 elaborate on soybean oligosaccharides, soybean phospholipids, soy isoflavones, soy saponins, soy peptide compounds, their composition, functional characteristics, production technology, and applications in food. This book can be used by technical personnel in soybean food production factories, health food R&D units, and also serves as a reference book for students and teachers in relevant fields at universities.