Soybeans

Processing Techniques and Food Valorization

Rai Muhammad Amir, Sajid Fiaz, Asif Ahmad

• Publisher: Wiley
• Year: 2026
• Print ISBN:
  9781394320356
• Edition: 1
• eBook ISBN:
  9781394320363
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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 industry
• Functions of soybean protein and oil in various products, ranging from baked goods to alternatives for meat and dairy
• Use of soybeans in biofuel production, traditional remedies, and their role in animal feed, cosmetics, and pharmaceuticals
• Emerging research areas and opportunities in soybean science and technology
• Ways soybeans can contribute to food security and tackle global issues to promote sustainable growth and innovation globally

Soybeans: 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.

Table of contents

• Cover
• Table of Contents
• Title Page
• Copyright Page
• List of Contributors
• Preface
• 1 The Role of Soybeans in Sustainable Agriculture
• 2 Soybean Meal: Production, Uses, and Applications
• 3 Introduction to Soybean: History, Cultivation, and Importance
• 4 The Soybean Harvest: Techniques and Best Practices
• 5 Sustainable Intensification and Value Addition in the Soybean Supply Chain
• 6 Advanced Soybean Cultivation, Genetics, and Sustainable Practices: A Plant Scientist’s Perspective
• 7 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals
• 8 The Soybean Solution: Adding Value from Farm to Fork
• 9 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals
• 10 Understanding Soybean Quality Parameters
• 11 Soybean Storage and Preservation Methods
• 12 Valorizing Soybean By‐Products: Strategies for Effective Utilization and Sustainability
• 13 Soybean Protein Isolates and Concentrates
• 14 Soy‐Based Snacks and Convenience Foods
• 15 Soybean Packaging and Labelling Regulation
• 16 Soy Foods: Types and Nutritional Value
• 17 Soybean in Animal Feed: Benefits and Considerations
• 18 Soy‐Based Foods: Tofu, Tempeh, and Beyond
• 19 Soy Milk and Dairy Alternatives
• 20 Global Trade Dynamics of Soybean Products
• 21 Soybean Research and Innovation Trends
• Index
• End User License Agreement