The World of Soy


Author: N.A
Publisher: NUS Press
ISBN: 9789971694135
Category: Food habits
Page: 337
View: 1463
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The Story of Soy


Author: Christine M. Du Bois
Publisher: Reaktion Books
ISBN: 1780239653
Category: Cooking
Page: 272
View: 4946
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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.

The Soybean

Botany, Production and Uses
Author: Guriqbal Singh
Publisher: CABI
ISBN: 1845936450
Category: Science
Page: 494
View: 4719
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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 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: 952
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Food Revolution


Author: John Robbins
Publisher: N.A
ISBN: 9783934647503
Category:
Page: 430
View: 1342
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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: 5921
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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.

Soy in Health and Disease Prevention


Author: Michihiro Sugano
Publisher: CRC Press
ISBN: 9781420026566
Category: Medical
Page: 328
View: 1454
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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 Africa (1857-2009): Extensively Annotated Bibliography and Sourcebook


Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891425X
Category: Cooking
Page: 731
View: 5628
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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.

Practical Handbook of Soybean Processing and Utilization


Author: D. R. Erickson
Publisher: Elsevier
ISBN: 0128045515
Category: Technology & Engineering
Page: 130
View: 4422
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This book 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. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects Offers practical information ideal for soybean oil plant managers

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: 6136
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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: 7703
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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: 7424
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Covers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.

Fouts Family of Indiana--soybean Pioneers

Bibliography and Genealogy, 1882 to 2000
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 9781928914013
Category: Biography & Autobiography
Page: 187
View: 9440
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Virtues of Soy

A Practical Health Guide and Cookbook
Author: Monique N. Gilbert
Publisher: Universal-Publishers
ISBN: 9781581127065
Category: Cooking
Page: 204
View: 6190
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Soy, often declared the miracle food of the new millennium, is the most popular and complete vegetable protein source in the world. Nutritionally packed and extremely versatile, soy and soy-based products provide a vast array of health benefits. Yet many people are still unsure how to use these foods in their everyday cooking. Virtues of Soy addresses this dilemma. Discover exactly why soy products such as tofu, tempeh, textured soy protein, soymilk, miso and soy flour are good for your health. Learn more than 169 delicious ways to incorporate these soy foods into your diet. Find out about soy's culinary history, evolution and nutritional breakdown. Based on solid scientific and medical research, Virtues of Soy explains how soy foods can lower cholesterol, fight heart disease, prevent strokes, reduce hypertension, inhibit certain cancers, ward off osteoporosis, moderate menopausal symptoms, ease PMS, regulate diabetes and control kidney disease. This guide thoroughly examines these medical conditions and extensively details soy's influence upon them. Presented in an easy to understand question and answer format, Virtues of Soy takes the mystery out of soy foods. It describes what the various soy products used in the recipes are, where to buy them, how much is needed to produce positive results, and which ones are best at improving these various medical conditions. This scrumptious collection of 169 truly tasty soy enriched recipes has simple to follow directions, and all are meat and dairy free. These original and creative recipes range from quick and easy comfort foods to elegant entertaining cuisine, and are perfect for anyone who wants to preserve or enhance their health. Whether young or old, male or female, vegetarian or non-vegetarian, this book will teach you how to implement a well-balanced, heart-healthy, anti-cancer, hormone-regulating and bone-strengthening diet. Not only is Virtues of Soy a practical health guide and magnificent cookbook, it is truly the only comprehensive soy reference manual you will ever need!

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: 457
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The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.

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: 6941
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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 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: 9699
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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.

Soy Applications in Food


Author: Mian N. Riaz
Publisher: CRC Press
ISBN: 9781420037951
Category: Technology & Engineering
Page: 304
View: 6102
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Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their successful application in food. Comprehensive and complete, the book offers a wealth of information about soy health benefits, the current soy food market, and the processing of soybeans into different soy ingredients. It discusses the use of soy protein in baked goods, pasta, cereal, meat products, and food bars. The book also addresses how to process soybeans into soy milk, soy beverages, and textured soy protein; how to select identity-preserved soybeans for various food applications; how to overcome the "beany" flavor of some soy products; and how soy protein is fulfilling the need for protein in underdeveloped countries. Featuring contributions from industry experts with years of experience in the field, Soy Applications in Food is a valuable resource for obtaining information on the technical and practical applications of soy ingredients. Mian N. Riaz talks about his books on the CRC Press YouTube Channel.

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 1171
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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

Early History of Soybeans and Soyfoods Worldwide (1900-1923)

Extensively Annotated Bibliography and Sourcebook
Author: William Shurtleff,Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914705
Category: Soybean
Page: 2058
View: 3011
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The world;s most comprehensive, we documented, and well illustrated book on this subject. With extensive index. 520 photographs and illustrations. Free of charge in digital format on Google Books.