Nyhet

Soybeans

Processing Techniques and Food Valorization

AvRai Muhammad Amir,Rai Muhammad Amir

Inbunden, Engelska, 2026

2 495 kr

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Beskrivning

Comprehensive examination of the practical aspects of soybean processing techniques and utilization strategies, highlighting the importance of soybeans across industries Soybeans: Processing Techniques and Food Valorization presents a thorough examination of soybean science and technology. It starts with a detailed look at the historical significance, cultivation methods, and global impact of soybeans, setting the groundwork for an in-depth analysis of sustainable farming. The book emphasizes environmental and social factors, providing insights into enhancing soybean production while conserving resources and benefiting communities. Beyond growth practices, the book looks at the nutritional aspects of soybeans, emphasizing their health advantages and importance in diets. It discusses bioactive elements, highlighting the functional and medicinal benefits of soybeans, and leads into a comprehensive exploration of processing techniques. The journey from harvest to final product is outlined, covering the complexities of soybean processing, including the extraction, refinement, and application of soybean oil and protein. The book reviews marketing strategies for soybean value-added products, consumer trends and preferences in soybean consumption, and global trade dynamics of soybean products. Case studies of successful soybean value addition ventures are included in their own dedicated chapter. Soybeans also discusses: The diverse landscape of soybean-based food products, examining innovation and market trends in the food industryFunctions of soybean protein and oil in various products, ranging from baked goods to alternatives for meat and dairyUse of soybeans in biofuel production, traditional remedies, and their role in animal feed, cosmetics, and pharmaceuticalsEmerging research areas and opportunities in soybean science and technologyWays soybeans can contribute to food security and tackle global issues to promote sustainable growth and innovation globallySoybeans: Processing Techniques and Food Valorization serves as an all-encompassing guide for professionals and researchers aiming to explore the extensive possibilities of soybeans for a healthier and sustainable future.

Produktinformation

Utgivningsdatum:2026-04-16
Mått:170 x 244 x 34 mm
Vikt:1 021 g
Format:Inbunden
Språk:Engelska
Antal sidor:576
Förlag:John Wiley & Sons Inc
ISBN:9781394320356

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Rai Muhammad Amir, Associate Professor, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan. Sajid Fiaz, Assistant Professor, Institute of Molecular Biology and Biotechnology, The University of Lahore, Pakistan. Asif Ahmad, Professor/Director, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan.

Innehållsförteckning

List of Contributors xxviiPreface xxxiii1 The Role of Soybeans in Sustainable Agriculture 1Mushtaq Ahmad Khan, Abid Khan, Raheem Shahzad, Abdul Basir, Monsif Ur Rehman, Muhammad Adnan, Tian Shilin, Hayssam M. Ali, Hafiz Samra Younis, Muhammad Salman Ghaffar, Muhammad Sajid Qureshi, Fazal Jalal, and Sahar Mumtaz2 Soybean Meal: Production, Uses, and Applications 31Muhammad Sibt-e-Abbas, Rimsha Umar, Maria Tahir, Nishwa Latif, and Tamseela Malik3 Introduction to Soybean: History, Cultivation, and Importance 51Nitish Joshi, Romandeep Kaur, Marya Bibi, Bibek Adhikari, Shah Fahad, and Taufiq Nawaz4 The Soybean Harvest: Techniques and Best Practices 77Iqra Malik, Kamran Ashraf, Zeki Erden, Çagdas Can Topark, Hakki Akdeniz, and Qamar uz Zaman5 Sustainable Intensification and Value Addition in the Soybean Supply Chain 103Abdul Ahid Rashid, Nayab Altaf, and Salman Saeed6 Advanced Soybean Cultivation, Genetics, and Sustainable Practices: A Plant Scientist’s Perspective 125Narkhede Gopal Wasudeo, Gollangi Harish Kumar, and Manchikatla Arun Kumar7 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 145Sadaf Shakoor, Adnan Mukhtar, Muhammad Asif, and Mariam Munir8 The Soybean Solution: Adding Value from Farm to Fork 165Sadia Zafar, Muhammad Mutie-Un-Nabi, Rizwan Rasheed, Muhammad Arslan Ashraf, Maria Bilal, Javed Iqbal, and Banzeer Ahsan Abbasi9 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 199Bancha Yingngam10 Understanding Soybean Quality Parameters 245Muhammad Sibt-e-Abbas, Rimsha Umar, Tamseela Malik, Maria Tahir, and Nishwa Latif11 Soybean Storage and Preservation Methods 267Iqra Malik, Kamran Ashraf, and Qamar uz Zaman12 Valorizing Soybean By-Products: Strategies for Effective Utilization and Sustainability 291Anam Aman13 Soybean Protein Isolates and Concentrates 315Asif Ahmad, Rai Muhammad Amir, and Sajid Fiaz14 Soy-Based Snacks and Convenience Foods 347Saira Ishaq15 Soybean Packaging and Labelling Regulation 367Rashida Perveen, Farrukh Sardar, Mavra Ameen, Muhammad Riaz, and Muhammad Naveed Babur16 Soy Foods: Types and Nutritional Value 381Saima Rafiq, Maria Latif, and Sheraz Hussain17 Soybean in Animal Feed: Benefits and Considerations 399Syeda Maryam Hussain, Muhammad Jehanzaib Arsalan, and Tanveer Ahmad18 Soy-Based Foods: Tofu, Tempeh, and Beyond 427Waqas Ahmed and Anam Saeed19 Soy Milk and Dairy Alternatives 451Abdullah Ahmed Butt and Zahra Ahmed20 Global Trade Dynamics of Soybean Products 483Adeeba Khan and Imtiaz Hussain21 Soybean Research and Innovation Trends 505Farah Javed, Rashida Perveen, Iftikhar Younis Mallhi, and Muhammad Naveed BaburIndex 527