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Practical Handbook of Soybean Processing and Utilization

Author: D. R. Erickson

Publisher: Elsevier

Published: 2015-08-25

Total Pages: 130

ISBN-13: 0128045515

This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects Offers practical information ideal for soybean oil plant managers

Soybeans

Author: Lawrence A. Johnson

Publisher: Elsevier

Published: 2015-08-08

Total Pages: 850

ISBN-13: 0128043520

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This comprehensive new soybean reference book disseminates key soybean information to “drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. The most complete and authoritative book on soybeans Features internationally recognized authors in the 21-chapter book Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

Handbook of soy oil processing and utilization

Author: David R. Erickson

Publisher:

Published: 1987

Total Pages: 598

ISBN-13:

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The Lipid Handbook with CD-ROM

Author: Frank D. Gunstone

Publisher: CRC Press

Published: 2007-03-13

Total Pages: 808

ISBN-13: 1420009672

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Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.

Food Emulsifiers and Their Applications

Author: Gerard L. Hasenhuettl

Publisher: Springer Science & Business Media

Published: 2008-04-01

Total Pages: 433

ISBN-13: 0387752846

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The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Practical Guide to Vegetable Oil Processing

Author: Monoj Gupta

Publisher: Elsevier

Published: 2017-02-16

Total Pages: 508

ISBN-13: 1630670510

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Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. Provides insights to the challenges of bleaching very green oils Includes new deodorizer designs and performance measures Offers insights on frying oil quality management Simple and easy-to-read language

Handbook of Cereal Science and Technology, Revised and Expanded

Author: Karel Kulp

Publisher: CRC Press

Published: 2000-03-28

Total Pages: 807

ISBN-13: 1420027220

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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016):

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2016-10-30

Total Pages: 3666

ISBN-13: 1928914896

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 378 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Handbook of Industrial Chemistry and Biotechnology

Author: James A. Kent

Publisher: Springer

Published: 2017-08-01

Total Pages: 2278

ISBN-13: 3319522876

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This widely respected and frequently consulted reference work provides a wealth of information and guidance on industrial chemistry and biotechnology. Industries covered span the spectrum from salt and soda ash to advanced dyes chemistry, the nuclear industry, the rapidly evolving biotechnology industry, and, most recently, electrochemical energy storage devices and fuel cell science and technology. Other topics of surpassing interest to the world at large are covered in chapters on fertilizers and food production, pesticide manufacture and use, and the principles of sustainable chemical practice, referred to as green chemistry. Finally, considerable space and attention in the Handbook are devoted to the subjects of safety and emergency preparedness. It is worth noting that virtually all of the chapters are written by individuals who are embedded in the industries whereof they write so knowledgeably.

History of Soybeans and Soyfoods in Missouri (1855-2022)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2022-01-29

Total Pages: 1329

ISBN-13: 194843668X

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 221 photographs and illustrations - mostly color. Free of charge in digital PDF format.