Soybean
eBook - PDF

Soybean

Bio-Active Compounds

  1. 558 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Soybean

Bio-Active Compounds

About this book

Legumes are important for the diet of a significant part of the world's population; they are a good source of protein, carbohydrates, minerals and vitamins. The "importance of soybean" lies in the overall agriculture and trade and in its contribution to food supply.Soybean contains the highest protein content and has no cholesterol in comparison with conventional legume and animal food sources. Furthermore, soybean is a cheap source of food, and at the same time medicinal due to its genistein, photochemical, isoflavones content. Soybean has been found to be extremely helpful in the fight against heart disease, cancer and diabetes, among others. Soybean protein and calories are presently being used to prevent body wasting often associated with HIV. The importance of soybean nutrition intervention is amplified where medications are unavailable. Its economic potential inherent in a wide range of industrial uses can be harnessed to the benefit of smallholder soybean producers.

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Yes, you can access Soybean by Hany A. El-Shemy in PDF and/or ePUB format, as well as other popular books in Scienze biologiche & Biochimica. We have over one million books available in our catalogue for you to explore.

Information

Publisher
IntechOpen
Year
2013
Print ISBN
9789535109778
eBook ISBN
9789535153566
Topic
Scienze biologiche
Subtopic
Biochimica

Table of contents

  1. Soybean - Bio-Active Compounds
  2. Contents
  3. Preface
  4. Chapter 1 Critical Evaluation of Soybean Role in Animal Production Chains Based on the Valorization of Locally Produced Feedstuff
  5. Chapter 2 Advanced Techniques in Soybean Biodiesel
  6. Chapter 3 Facilities for Obtaining Soybean Oil in Small Plants
  7. Chapter 4 Phytoestrogens and Colon Cancer
  8. Chapter 5 Bowman-Birk Protease Inhibitor as a Potential Oral Therapy for Multiple Sclerosis
  9. Chapter 6 Soybean Oil Derivatives for Fuel and Chemical Feedstocks
  10. Chapter 7 Effect of Dietary Plant Lipids on Conjugated Linoleic Acid (CLA) Concentrations in Beef and Lamb Meats
  11. Chapter 8 Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing
  12. Chapter 9 Soybean and Isoflavones – From Farm to Fork
  13. Chapter 10 Evaluation of Soybean Straw as Litter Material in Poultry Production and Substrate in Composting of Broiler Carcasses
  14. Chapter 11 Acrylated-Epoxidized Soybean Oil-Based Polymers and Their Use in the Generation of Electrically Conductive Polymer Composites
  15. Chapter 12 Soybean and Prostate Cancer
  16. Chapter 13 Soybean Meal and The Potential for Upgrading Its Feeding Value by Enzyme Supplementation
  17. Chapter 14 Soybean in Monogastric Nutrition: Modifications to Add Value and Disease Prevention Properties
  18. Chapter 15 The Effects of Hydrogenation on Soybean Oil
  19. Chapter 16 Variability for Phenotype, Anthocyanin Indexes, and Flavonoids in Accessions from a Close Relative of Soybean, Neonotonia wightii (Wright & Arn. J.A. Lackey) in the U.S. Germplasm Collection for Potential Use as a Health Forage
  20. Chapter 17 Soybean: Non-Nutritional Factors and Their Biological Functionality
  21. Chapter 18 Approach for Dispersing a Hydrophilic Compound as Nanoparticles Into Soybean Oil Using Evaporation Technique
  22. Chapter 19 Recent Advances on Soybean Isoflavone Extraction and Enzymatic Modification of Soybean Oil
  23. Chapter 20 Soybean, Nutrition and Health
  24. Chapter 21 Brazilian Soybean Varieties for Human Use
  25. Chapter 22 Effects of Soybean Trypsin Inhibitor on Hemostasis
  26. Chapter 23 Potential Use of Soybean Flour (Glycine max) in Food Fortification
  27. Chapter 24 Food, Nutrition and Health