Soybeans: Chemistry, Production, Processing, and Utilization

by Lawrence A. Johnson (Editor), Pamela J. White (Editor), Richard Galloway (Editor)

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. Table of Contents The History of Soybeans Breeding, Genetics, and Production of Soybeans Harvesting, Storing, and Post-harvest Management of Soybeans Effect of Pests and Diseases on Soybean Quality Economics of Soybean Production, Marketing, and Utilization Measurement and Maintenance of Soybean Quality Lipids Soybean Proteins Soybean Carbohydrates Minor Constituents and Phytochemicals of Soybeans Oil Recovery from Soybeans Soybean Oil Purification Soybean Oil Modification Food Uses of Whole Soybeans Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foo

850 pages, Hardcover

First published January 1, 2008