Soy protein products : characteristics, nutritional aspects, and utilization

✍ Scribed by Joseph G Endres; American Oil Chemists' Society.; Soy Protein Council

• Publisher: AOCS Press
• Year: 2001
• Tongue: English
• Leaves: 57
• Category: Library

✦ Synopsis

Content: Machine generated contents note: Chapter 1 Historical Aspects-- Introduction-- Importance of Soy Protein Products1 -- Chapter 2 Definitions and Methods of Preparation4 -- Introduction4 -- Soy Flours and Grits4 -- Partially Defatted Extruded-Expelled Soy Flours5 -- Textured Soy Flour6 -- Soy Protein Concentrates6 -- Textured Soy Protein Concentrates7 -- Soy Protein Isolates7 -- Structured Isolates8 -- Speciality Soy Foods and Ingredients8 -- Chapter 3 Protein Quality and Human Nutrition10 -- Introduction10 -- Factors Affecting Protein Quality10 -- Amino Acid Composition10 -- Amino Acid Requirements11 -- D igestibility11 -- Protein Digestibility-Corrected Amino Acid Score (PDCAAS) 12 -- Evaluation of Soy Protein Products in Human Nutrition 13 -- Evaluation of Soy Protein Products in Specific Foods 14 -- Infant Formulas14 -- M eats and Fish15 -- Special Nutritional Products15 -- Mixtures of Soy Bean and Cereal Grains and Alternate -- Protein Sources15 -- Mineral Content and Mineral Bioavailability 16 -- Sodium-16 -- Bioavailability of Minerals (Excluding Iron)16 -- Bioavailability of Iron17 -- C alories17 -- Nutritional Significance of Protease Inhibitors 18 -- Chapter 4 Health and Soy Protein 20 -- Introduction20 -- Coronary Heart Disease20 -- Calorie Control21 -- Dietary Fiber21 -- Additional Nutritional Issues23 -- Carbohydrates and Flactulence 23 -- Immunochemical Properties 23 -- Safety, Microbiology, and Sanitation Toxic Factors 24 -- Microbiology and Sanitation24 -- Chapter 5 Functionality of Soy Proteins16 -- Introduction16 -- Functionality of Soy Protein Ingredients26 -- Soy Flours and Grits28 -- Soy Protein Concentrates28 -- Soy Protein Isolates29 -- Soy Protein Hydrolyzates29 -- Texture and Structured Soy Protein Products30 -- Textured Soy Flours and Concentrates30 -- Structured Isolates30 -- Chapter 6 Uses in Food Systems31 -- Introduction31 -- Bakery Products31 -- Milk Replacers31 -- Bread and Rolls31 -- Specialty Bread33 -- Cakes and Cake Mixes33 -- Cookies, Crackers, Biscuits, Pancakes, and Sweet Pastry34 -- Doughnuts34 -- Pasta Products34 -- Breakfast Cereals35 -- Dairy-Type Products35 -- Beverages and Toppings35 -- Infant Formulas and Special Nutritional Products36 -- Milk Replacers For Young Animals36 -- Meat Products36 -- Emulsified Meat Products36 -- Coarsely Chopped (Ground) Meats37 -- School Lunch and Military Uses37 -- Canned Meats38 -- Whole Muscle Meats38 -- Poultry Products39 -- Seafood Products39 -- Analog Products40 -- Miscellaneous Foods40 -- Chapter 7 Regulations Regarding Usage41 -- Introduction41 -- Meat and Poultry Products41 -- Bakery Products and Pasta44 -- Dairy Products and Margarine/Edible Spreads44 -- Formulated Foods44 -- Chapter 8 Future Considerations45 -- Introduction45 -- Econom ics46 -- References47 -- Index51

✦ Table of Contents

Soy Protein Products Characteristics, Nutritional Aspects, and Utilization......Page 1
Preface......Page 4
Contents......Page 5
References......Page 8
Importance of Soy Protein Products......Page 12
Soy Flours and Grits......Page 15
Partially Defatted Extruded-Expelled Soy Flours......Page 16
Soy Protein Concentrates......Page 17
Soy Protein Isolates......Page 18
Speciality Soy Foods and Ingredients......Page 19
Amino Acid Composition......Page 21
Digestibility......Page 22
Protein Digestibility-Corrected Amino Acid Score PDCAAS.......Page 23
Evaluation of Soy Protein Products in Human Nutrition......Page 24
Infant Formulas.......Page 25
Mixtures of Soy Protein and Cereal Grains and Alternate Protein Sources.......Page 26
Bioavailability of Minerals Excluding Iron.......Page 27
Calories.......Page 28
Nutritional Significance of Protease Inhibitors.......Page 29
Coronary Heart Disease......Page 31
Dietary Fiber......Page 32
Immunochemical Properties......Page 34
Microbiology and Sanitation.......Page 35
Functionality of Soy Protein Ingredients......Page 37
Soy Protein Concentrates.......Page 39
Soy Protein Hydrolyzates.......Page 40
Structured Isolates.......Page 41
Bread and Rolls.......Page 42
Cakes and Cake Mixes.......Page 44
Pasta Products......Page 45
Beverages and Toppings.......Page 46
Emulsified Meat Products.......Page 47
School Lunch and Military Uses.......Page 48
Whole Muscle Meats.......Page 49
Seafood Products.......Page 50
Miscellaneous Foods......Page 51
Meat and Poultry Products......Page 52
Formulated Foods......Page 55
Introduction......Page 56
Economics......Page 57