Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. iii 4. About the Editor - p. iii 5. Copyright - p. ii 6. Preface - p. ii 7. Chapter 1: Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products - p. v 8. Chapter 2: Composition of Soybeans and Soybean Products - p. 8 9. Chapter 3: Physical Properties of Soybeans and Soybean Products - p. 28 10. Chapter 4: Harvest, Storage, Handling, and Trading of Soybeans - p. 38 11. Chapter 5: Overview of Modern Soybean Processing and Links Between Processes - p. 55 12. Chapter 6: Extraction - p. 64 13. Chapter 7: Soybean Meal Processing and Utilization - p. 92 14. Chapter 8: Soy Protein Processing and Utilization - p. 116 15. Chapter 9: Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil - p. 160 16. Chapter 10: Degumming and Lecithin Processing and Utilization - p. 173 17. Chapter 11: Neutralization - p. 183 18. Chapter 12: Bleaching/Adsorption Treatment - p. 202 19. Chapter 13: Hydrogenation and Base Stock Formulation Procedures - p. 217 20. Chapter 14: Deodorization - p. 238 21. Chapter 15: Soybean Oil Crystallization and Fractionation - p. 257 22. Chapter 16: Interesterification - p. 276 23. Chapter 17: Soybean Oil Processing Byproducts and Their Utilization - p. 296 24. Chapter 18: Salad Oil, Mayonnaise, and Salad Dressings - p. 313 25. Chapter 19: Consumer and Industrial Margarines - p. 338 26. Chapter 20: Soybean Oil Products Utilization: Shortenings - p. 362 27. Chapter 21: Industrial Uses for Soybeans - p. 379 28. Chapter 22: Soy Foods - p. 427 29. Chapter 23: Nutritional Aspects of Soybean Oil and Soy Proteins - p. 459 30. Chapter 24: Soybean Processing Quality Control - p. 482 31. Chapter 25: Environmental Concerns in Soybean Processing - p. 503 32. Chapter 26: Cost Estimates for Soybean Processing and Soybean Oil Refining - p. 518 33. Chapter 27: Plant Management - p. 535 34. Index - p. 572
Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. iii 4. About the Editor - p. iii 5. Copyright - p. ii 6. Preface - p. ii 7. Chapter 1: Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products - p. v 8. Chapter 2: Composition of Soybeans and Soybean Products - p. 8 9. Chapter 3: Physical Properties of Soybeans and Soybean Products - p. 28 10. Chapter 4: Harvest, Storage, Handling, and Trading of Soybeans - p. 38 11. Chapter 5: Overview of Modern Soybean Processing and Links Between Processes - p. 55 12. Chapter 6: Extraction - p. 64 13. Chapter 7: Soybean Meal Processing and Utilization - p. 92 14. Chapter 8: Soy Protein Processing and Utilization - p. 116 15. Chapter 9: Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil - p. 160 16. Chapter 10: Degumming and Lecithin Processing and Utilization - p. 173 17. Chapter 11: Neutralization - p. 183 18. Chapter 12: Bleaching/Adsorption Treatment - p. 202 19. Chapter 13: Hydrogenation and Base Stock Formulation Procedures - p. 217 20. Chapter 14: Deodorization - p. 238 21. Chapter 15: Soybean Oil Crystallization and Fractionation - p. 257 22. Chapter 16: Interesterification - p. 276 23. Chapter 17: Soybean Oil Processing Byproducts and Their Utilization - p. 296 24. Chapter 18: Salad Oil, Mayonnaise, and Salad Dressings - p. 313 25. Chapter 19: Consumer and Industrial Margarines - p. 338 26. Chapter 20: Soybean Oil Products Utilization: Shortenings - p. 362 27. Chapter 21: Industrial Uses for Soybeans - p. 379 28. Chapter 22: Soy Foods - p. 427 29. Chapter 23: Nutritional Aspects of Soybean Oil and Soy Proteins - p. 459 30. Chapter 24: Soybean Processing Quality Control - p. 482 31. Chapter 25: Environmental Concerns in Soybean Processing - p. 503 32. Chapter 26: Cost Estimates for Soybean Processing and Soybean Oil Refining - p. 518 33. Chapter 27: Plant Management - p. 535 34. Index - p. 572
