Soy Protein
In: Food Science and Technology
Intro -- Contents -- Preface -- Chapter 1 -- Soybean in India: At a Glance -- Abstract -- Abbreviations -- 1. Introduction -- 2. Methodology for Selecting Model through Arima -- 2.1. ARIMA Model -- 2.2. The Box-Jenkins Modeling Procedure -- 3. Resullts and Discussion -- 4. History of Development for Soybean Industry -- 5. Reason for Low Productivity -- Conclusion -- Recommendations -- References -- Chapter 2 -- Value Addition in Soya Bean: Production of Soya Sauce -- Abstract -- 1. Introduction -- 2. Soy Sowing and Harvesting of Soybeans -- 3. Important Varieties of Soybeans -- 3.1. Quality Characteristics of Soybeans -- 4. Production of Soy Sauce -- 4.1. Raw Materials -- 4.2. Types of Microorganisms and Fermentation Stages of Soy Sauce -- 4.3. Composition of Fermentation Media for Production of Soy Sauce -- 4.3.1. Growth Media for A. oryzae -- 4.3.2. Growth Media for Lactobacillus Delbrueckii -- 4.3.3. Growth Media for S. rouxii (salt tolerant yeast) -- 4.4. Fermentation and Application of Soy Sauce -- 5. Value Addition in Soy Proteins -- 5.1. Nutritional Compositions of Soy Sauces -- 5.2. Benefits of Soy Sauce Consumption -- Conclusion and Future Work -- References -- Chapter 3 -- Biological Effects of Soy Protein and Isoflavones: A Review -- Abstract -- 1. Introduction -- 1.1. Soy Intake across Different Countries -- 1.2. Nutritional Value of Soybeans -- 1.3. Absorption of Soy Protein -- 1.4. Metabolism of Soy Protein -- 2. Effects of Soy Protein on Some Health Parameters -- 2.1. Effect of Soy Protein and Isoflavones on Lipids -- 2.2. Effect of Soy Food on Breast and Prostate Cancer -- 2.3. Effect of Soy Food on Bones and Menopausal Symptoms -- Conclusion and Current Status -- References -- Chapter 4 -- Modified and Unmodified Soy Protein: A Versatile Protein Supplement -- Abstract -- 1. Introduction -- 2. Habitat and History