Soybeans

Chemistry, Technology, and Utilization

  • KeShun Liu

Table of contents

  1. Front Matter
    Pages i-xxvii
  2. KeShun Liu
    Pages 137-217
  3. KeShun Liu
    Pages 218-296
  4. Andrew Proctor
    Pages 297-346
  5. Navam Hettiarachchy, Uruthira Kalapathy
    Pages 379-411
  6. KeShun Liu
    Pages 412-441
  7. Back Matter
    Pages 525-532

About this book

Introduction

The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.

Keywords

Absorption alcohol amino acid bacteria cancer carbohydrates chemistry enzymes food health hunger microorganism nutrition prevention toxin

Authors and affiliations

  • KeShun Liu
    • 1
  1. 1.Soyfood LaboratoryHartz Seed, a Unit of Monsanto CompanyUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-1763-4
  • Copyright Information Chapman & Hall 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5711-7
  • Online ISBN 978-1-4615-1763-4
  • About this book