Titlebook: Soybeans; Chemistry, Technolog KeShun Liu Book 1997 Springer Science+Business Media Dordrecht 1997 Absorption.alcohol.amino acid.bacteria.c

誘惑

Fermented Oriental Soyfoods,eal, thus they contribute protein and oil to the diet in addition to their characteristic flavor. All other types are generally served as seasonings for dishes or soups. They contribute more in flavor than in nutrition to the diet. The approximate chemical composition of selected Oriental soyfoods is listed in Table 5.1.

用樹皮

Soyfoods: Their Role in Disease Prevention and Treatment,t, but during the past several years there has been much interest among clinicians and researchers in the potential role of soyfoods in preventing and treating chronic diseases. In fact, in 1994 (Mesa, Arizona) and 1996 (Brussels, Belgium), two international symposia were held solely to address these relationships.

Anticlimax

Agronomic Characteristics, Production, and Marketing,ently global production is estimated at 137 million metric tons, with the major producers being the United States, Brazil, China, Argentina, and India (Fig. 1.2). In any given year, U.S. farmers produce about half of the total world soybean crop. Soybeans are one of the world’s leading cash crops be

generic

Chemistry and Nutritional Value of Soybean Components,ume species, it has the highest protein content (around 40%); other legumes have a protein content between 20% and 30%, whereas cereals have a protein content in the range of 8-15%. The soybean also contains about 20% oil, the second highest content among all food legumes. (The highest oil content i

Lumbar-Stenosis

Biological and Compositional Changes During Soybean Maturation, Storage, and Germination,utritional values. However, since the soybean is a living seed tissue, it undergoes many changes as soon as it begins to develop. Some changes are not only biological and compositional but also morphological and cytological. Therefore, the subject has been a research focus for food scientists, nutri

Conscientious

Nonfermented Oriental Soyfoods,on, the Chinese had gradually transformed soybeans into various forms of soyfoods, including soymilk, tofu, soy paste, soy sauce, and soy sprouts. This transformation makes soybeans as a food more versatile, more tasteful, and more digestible. Because of their high contents of protein and oil as wel

paragon

存在主義

敵意

語言學(xué)