The World of Soy


Author: N.A
Publisher: NUS Press
ISBN: 9789971694135
Category: Food habits
Page: 337
View: 3394
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History of Soybeans and Soyfoods in South America (1884-2009): Extensively Annotated Bibliography and Sourcebook


Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914233
Category: Cooking
Page: 625
View: 1679
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The Story of Soy


Author: Christine M. Du Bois
Publisher: Reaktion Books
ISBN: 1780239653
Category: Cooking
Page: 272
View: 8712
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The humble soybean is the world’s most widely grown and most traded oilseed. And though found in everything from veggie burgers to cosmetics, breakfast cereals to plastics, soy is also a poorly understood crop often viewed in extreme terms—either as a superfood or a deadly poison. In this illuminating book, Christine M. Du Bois reveals soy’s hugely significant role in human history as she traces the story of soy from its domestication in ancient Asia to the promise and peril ascribed to it in the twenty-first century. Traveling across the globe and through millennia, The Story of Soy includes a cast of fascinating characters as vast as the soy fields themselves—entities who’ve applauded, experimented with, or despised soy. From Neolithic villagers to Buddhist missionaries, European colonialists, Japanese soldiers, and Nazi strategists; from George Washington Carver to Henry Ford, Monsanto, and Greenpeace; from landless peasants to petroleum refiners, Du Bois explores soy subjects as diverse as its impact on international conflicts, its role in large-scale meat production and disaster relief, its troubling ecological impacts, and the nutritional controversies swirling around soy today. She also describes its genetic modification, the scandals and pirates involved in the international trade in soybeans, and the potential of soy as an intriguing renewable fuel. Featuring compelling historical and contemporary photographs, The Story of Soy is a potent reminder never to underestimate the importance of even the most unprepossesing sprout.

Umkämpftes Essen

Produktion, Handel und Konsum von Lebensmitteln in globalen Kontexten
Author: Cornelia Reiher,Sarah Ruth Sippel
Publisher: Vandenhoeck & Ruprecht
ISBN: 3647301701
Category: History
Page: 320
View: 7409
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Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899):

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914691
Category: Soybean
Page: 1283
View: 673
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,

The Soybean

Botany, Production and Uses
Author: Guriqbal Singh
Publisher: CABI
ISBN: 1845936450
Category: Science
Page: 494
View: 6555
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The book is divided into 6 sections (20 chapters) which deal with history and importance, botany, genetics and plant physiology, production, plant protection, utilization and marketing and trade of soybeans.

History of Soy Flour, Grits and Flakes (510 CE to 2013)

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914632
Category:
Page: 2053
View: 459
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The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.

History of Soybeans and Soyfoods in Africa (1857-2009): Extensively Annotated Bibliography and Sourcebook


Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891425X
Category: Cooking
Page: 731
View: 8922
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This book won the prestigious Oberly Award for the best bibliography in the agricultural or natural sciences in 2009 It contains 2,336 references. Begins with a chronology of soy in Africa from 1857 to 2009. This is a book about the history of soybeans and soyfoods in Africa, Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoro Islands, Comoros, Congo Republic, Congo, Democratic Republic of (DRC), Democratic Republic of the Congo (DRC), Cote d'Ivoire, Ivory Coast, Djibouti, Egypt, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea-Bissau, Guinea, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Niger, Reunion, Rhodesia, Rwanda, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, Sao Tome and Principe, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, and Zimbabwe. Contains a full-page color map of soy in Africa, plus 25 historical illustrations and photos, many color.

Proceedings of the World Conference on Oilseed Technology and Utilization


Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315455
Category: Technology & Engineering
Page: 504
View: 9703
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This publication is a record of the AOCS World Conference and Exposition on Oilseed Technology and Utilization, held in Budapest, Hungary. Also included in the proceedings are 61 other papers, discussion session synopses, and 22 poster presentations. This material provides the most current thinking about the problems and opportunities in this area.

History of Soybeans and Soyfoods in Germany (1712-2016), 2nd ed.

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891487X
Category:
Page: 1794
View: 1779
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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 338 photographs and illustrations, many old and rare, many recent in color. Free of charge in digital PDF format on Google Books.

History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656-2010)

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914314
Category: Cooking
Page: 1128
View: 8629
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Covers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.

Soy Protein Products

Characteristics, Nutritional Aspects, and Utilization
Author: Joseph G. Endres
Publisher: The American Oil Chemists Society
ISBN: 9781893997271
Category: Cooking
Page: 53
View: 4632
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This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

History of Soymilk and Other Non-Dairy Milks (1226-2013)

Including Infant Formulas, Calf Milk Replacers, Soy Creamers, Soy Shakes, Soy Smoothies, Almond Milk, Coconut Milk, Peanut Milk, Rice Milk, Sesame Milk, etc.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914586
Category: Soyfoods
Page: 2972
View: 9519
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History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010)

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914306
Category: Cooking
Page: 1031
View: 8900
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Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

Soy in Health and Disease Prevention


Author: Michihiro Sugano
Publisher: CRC Press
ISBN: 9781420026566
Category: Medical
Page: 328
View: 2922
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While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundation for Protein Research was established to support soybean studies, which have resulted in a considerable amount of profound literature on the soy-wellness connection. Unfortunately for westerners, very little of this information has been presented in English. Soy in Health and Disease Prevention, edited by the highly distinguished Michihiro Sugano, brings the west up to speed on the latest findings concerning this common, yet most powerful health aid. Perhaps, the most authoritative book on the subject available in any language, Soy in Health and Disease Prevention presents the very latest health and nutrition research and findings available on soy products. Functional food experts from Japan, as well as other parts of the world,explore the action and diverse health effects of the common soybean. Included is the latest information with regard to soy’s impact on · Cancer prevention · Immune system function · Osteoporosis · Atherosclerosis · Aging and longevity This book is essential reading for all researchers and students involved with the study and production of functional foods. Dr. Sugano who is the current director of the Fuji Foundation has published over 400 journal articles, as well as 80 book chapters. His primary area of research is in food functional factors, predominantly regulation of lipid metabolism.

History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)

Extensively Annotated Bibliography and Sourcebook, Including Manchuria, Hong Kong and Tibet
Author: William Shurtleff,H.T. Huang,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914683
Category: Soybean
Page: 3015
View: 5991
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.

The Incredible and Mighty SOYA BEAN

Phenomenal Product with Total Life Style Changes
Author: Cynthia Logan
Publisher: AuthorHouse
ISBN: 1491870354
Category: Cooking
Page: 60
View: 7000
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Soya Bean, Incredible, and Mighty, is written to delight and alert westerners, and people around the world, of the virtues and wonders of the small, unassuming vegetable. Essentially, a fact is revealed that small things can truly bring great benefits to people in rather unusual and interesting ways. Because the Soya bean has drawn the attention of the most enquiring and sophisticated of minds, the end result is, it has actually changed the living standards of many people, and things that some people take for granted are actually blessings of immeasurable value to others. So if you are interested in growth and development, you will discover that great accomplishments are made by creative and diligent efforts. The natural Soya bean plant is one such wholesome plant in our world today that has brought incredible change in functionality, status, favor, health concerns and irreversibility life style to our 21st century.

History of Soybeans and Soyfoods in the Middle East

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914152
Category: History
Page: 375
View: 1879
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History of Soybeans and Soyfoods in Australia, New Zealand and Oceania (1770-2010): Extensively Annotated Bibliography and Sourcebook


Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914292
Category: Reference
Page: 544
View: 9157
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Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs


Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315257
Category: Technology & Engineering
Page: 575
View: 8327
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