Soy Protein: Properties, Health Effects and Research Advances

Rakesh Kumar, Ph.D. (Editor)
Department of Applied Chemistry, BIT Mesra, Patna Campus, India

Series: Food Science and Technology
BISAC: TEC012000

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$160.00

Volume 10

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Volume 2

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Soy protein is abundantly present in soybeans, which have in the past been termed as “wonder beans”. Soy flour, soy protein concentrate and soy protein isolate can be extracted from soybeans after removing the oil components. After the removal of oil components, one can use protein components as milk, paneer, cheese and sauce. The best feature of soybean is that it possesses medicinal properties, and hence can be consumed as a main course for nutrients and sustenance. Consumption of soy-based products is also helpful in reducing the chances of several hormone dependent diseases such as cancer, osteoporosis, cardiovascular disease and menopausal symptoms. Additionally, soybean can be used to prepare bioplastics and biofibres. The book contains ten chapters and is written so as to give the readers the multiple benefits of soy protein as food. This book also discusses the properties of edible soy protein films, with special emphasis on their mechanical properties; these mechanical properties can be determined experimentally. Theoretically, the mechanical properties of soy protein film can be determined by a statistical tool known as the Response Surface Methodology (RSM). The basic concept of RSM is discussed in one of the chapter of this book. The reader will benefit greatly by reading this book. (Imprint: Nova)

Preface

Chapter 1. Soybean in India: At a Glance
Mahesh Kumar and Rohan Kumar Raman (Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, India, and others)

Chapter 2. Value Addition in Soya Bean: Production of Soya Sauce
Amit Kumar Tiwari and Vinod Kumar Nigam (Department of Chemical Engineering, Birla Institute of Technology, Mesra, India, and others)

Chapter 3. Biological Effects of Soy Protein and Isoflavones: A Review
Anuradha Prakash (Department of Chemistry, Birla Institute of Technology, Mesra, Patna Campus, India)

Chapter 4. Modified and Unmodified Soy Protein: A Versatile Protein Supplement
Ranvijay Kumar (Birla Institute of Technology, Mesra, Jaipur Campus, Jaipur, India)

Chapter 5. Applications of Soy Protein in Medicine
Blessing Aderibigbe (Department of Chemistry, University of Fort Hare, Alice Campus, Eastern Cape, South Africa)

Chapter 6. The Role of Soy and Its Products in Cancer
Lokendra Kumar Sharma, Meenakshi Tiwari, and Neeraj Kumar Rai (Biotechnology Program, Centre for Biological Sciences, Central University of South Bihar, BIT Campus, Bihar, India, and others)

Chapter 7. Soybean as an Antimicrobial Film
Antresh Kumar and Rakesh Kumar (Biotechnology Program, Centre For Biological Sciences, Central University of South Bihar, Bihar, India)

Chapter 8. The Molecular Weight and Processing of Edible Soy Protein Films
Rakesh Kumar and Antresh Kumar (Biotechnology Program, Centre For Biological Sciences, Central University of South Bihar, Bihar, India)

Chapter 9. Electrospun Fibrous Matrices of Soy Protein and Their Applications
Archana Samanta and Rajiv K. Srivastava (Department of Textile Technology, Indian Institute of Technology Delhi, Delhi, India)

Chapter 10. An Introductory Concept of Response Surface Methodology to Determine the Theoretical Mechanical Properties of Soy Protein Film
Rajnish Kumar and Rakesh Kumar (Department of Mathematics, Birla Institute of Technology, Bihar, India, and others)

Index

Keywords: Pharmaceutical, Edible Food

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