Advertisement
| practical handbook of soybean processing and utilization: Practical handbook of soybean processing and utilization D.R. (ed.) ERICKSON, 1995 Practical handbook of soybean processing and utilization. |
| practical handbook of soybean processing and utilization: Practical Handbook of Soybean Processing and Utilization D. R. Erickson, 2015-08-25 Practical Handbook of Soybean Processing and Utilization 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 |
| practical handbook of soybean processing and utilization: Food Emulsifiers and Their Applications Gerard L. Hasenhuettl, Richard W Hartel, 2008-04-01 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 handbook of soybean processing and utilization: The Lipid Handbook with CD-ROM Frank D. Gunstone, John L. Harwood, 2007-03-13 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. |
| practical handbook of soybean processing and utilization: History of Soy Flour, Flakes and Grits (510 CE to 2019) William Shurtleff; Akiko Aoyagi, 2019-02-17 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books |
| practical handbook of soybean processing and utilization: Vegetable Oils in Food Technology Frank Gunstone, 2011-03-01 Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us. –Food & Beverage Reporter Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters. –Food Science and Technology This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality. –European Journal of Lipid Science and Technology |
| practical handbook of soybean processing and utilization: History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016) William Shurtleff; Akiko Aoyagi, 2016-01-17 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books. |
| practical handbook of soybean processing and utilization: Healthful Lipids Casimir C. Akoh, 2019-05-08 Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl |
| practical handbook of soybean processing and utilization: Soybeans KeShun Liu, 2012-12-06 The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called yellow jewel, great treasure, nature's miracle protein, and meat of the field. Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production. |
| practical handbook of soybean processing and utilization: Food Lipids Casimir C. Akoh, David B. Min, 2008-03-17 Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science. |
| practical handbook of soybean processing and utilization: History of Soybeans and Soyfoods in Iowa (1854-2021) William Shurtleff; Akiko Aoyagi, 2021-08-10 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - many color. Free of charge in digital PDF format. |
| practical handbook of soybean processing and utilization: 26th European Symposium on Computer Aided Process Engineering , 2016-06-17 26th European Symposium on Computer Aided Process Engineering contains the papers presented at the 26th European Society of Computer-Aided Process Engineering (ESCAPE) Event held at Portorož Slovenia, from June 12th to June 15th, 2016. Themes discussed at the conference include Process-product Synthesis, Design and Integration, Modelling, Numerical analysis, Simulation and Optimization, Process Operations and Control and Education in CAPE/PSE. - Presents findings and discussions from the 26th European Society of Computer-Aided Process Engineering (ESCAPE) Event |
| practical handbook of soybean processing and utilization: History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016): William Shurtleff; Akiko Aoyagi, 2016-10-30 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. |
| practical handbook of soybean processing and utilization: History of U.S. Federal and State Governments' Work with Soybeans (1862-2017) William Shurtleff; Akiko Aoyagi, 2017-04-24 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books |
| practical handbook of soybean processing and utilization: Surfactants in Tribology, Volume 5 Girma Biresaw, K.L. Mittal, 2017-09-11 Surfactants play a critical role in Tribology controlling friction, wear, and lubricant properties such as emulsification, demulsification, bioresistance, oxidation resistance, rust prevention and corrosion resistance. This is a critical topic for new materials and devices particularly those built at the nanoscale. This newest volume will address tribological properties of cutting fluids, lubricant performance related to steel surfaces, biolubricants, and novel materials and ways to reduce friction and wear. Scientists from industrial research and development (R&D) organizations and academic research teams in Asia, Europe, the Middle East and North America will participate in the work. |
| practical handbook of soybean processing and utilization: History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017) William Shurtleff; Akiko Aoyagi, 2017-12-03 The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books. |
| practical handbook of soybean processing and utilization: History of Soybean Plant Protection from Diseases, Insects, Nematodes and Weeds (15 BCE to 2019): William Shurtleff, Akiko Aoyagi, 2019-04-27 |
| practical handbook of soybean processing and utilization: Encyclopedia of Food Grains Colin W Wrigley, Harold Corke, Koushik Seetharaman, Jonathan Faubion, 2015-12-17 The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and Further Reading lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further |
| practical handbook of soybean processing and utilization: Edible Oil Processing from a Patent Perspective Albert J. Dijkstra, 2012-10-02 Patent literature has always been a mine of information, but until recently, it was difficult to access. Now, with the Internet, access to all patent documents is almost instantaneous and free. However, interpreting the technical information provided by patent literature requires a certain skill. This monograph aims to provide that skill by explaining patent jargon and providing background information on patenting. Patents dealing with edible oil processing are used to explain various aspects of patenting. To make the explanations less impersonal, some have been larded with personal remarks and experiences. Accordingly, this monograph is intended for scientists and engineers dealing with edible oils and fats who want to extend their sources of technical information. Hopefully, it will inspire them to innovate, help them to avoid duplication, and provide them with some amusement. |
| practical handbook of soybean processing and utilization: Experimental Research and Numerical Simulation in Applied Sciences Nenad Mitrovic, Goran Mladenovic, Aleksandra Mitrovic, 2022-11-14 The book is a collection of high-quality peer-reviewed research papers presented at the 18th International Symposium of Organizational Sciences (SymOrg 2022) held in Belgrade, Serbia, from June 11 to June 14, 2022. The aim of the book is providing stimulative framework for readers to explore viable alternatives and indicate implications for the post-pandemic world. Researchers from academia and industry present their original work focusing on different aspects of sustainable management and digital transformation including blockchain technology, business analytics, e-business, innovation, digital operations and logistics management, financial industry, public administration, lean business systems, digital transformation projects, human resources, marketing and communication, and quality and standardization. The chapters are useful for industry experts, research institutions, universities, and all others who share a common interest in contemporary organizational sciences. |
| practical handbook of soybean processing and utilization: Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products Mohamed Fawzy Ramadan Hassanien, 2023-03-21 This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool. |
| practical handbook of soybean processing and utilization: History of Soynuts, Soynut Butter, Japanese-Style Roasted Soybeans (Irimame) and Setsubun (with Mamemaki) (1068-2012) William Shurtleff, Akiko Aoyagi, 2012-12 |
| practical handbook of soybean processing and utilization: Oilseed Meal as a Sustainable Contributor to Plant-Based Protein Manoj Kumar, Sneh Punia Bangar, Parmjit S. Panesar, 2024-02-27 Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as 0.8 g/kg body weight per day for healthy adults. The world population is projected to reach 10 billion by 2050 and it will be a significant challenge for the scientific community to overcome the growing demand for protein. The results of global warming, from shifting climactic conditions to unpredictable rainfalls, have further complicated the situation. The search for alternative protein sources that can be both sustainable and renewable is one of the major challenges in the face of potential mass protein malnutrition. Oilseed crops such as soybean, mustard, oil palm, peanuts, cottonseed, flax seed, coconut, canola and sesame are mainly cultivated for the extraction of cooking oil and are underutilized as sources of protein. Oilseed meals contain as much as 50% protein but remain under-valued since they are traditionally utilized as fertilizer or as feed for livestock animals. Numerous recent studies show that oilseed meal sources can be utilized as a sustainable and renewable source of protein and could play a major role in alleviating the global problem of protein malnutrition. Oilseed Meal as Sustainable Contributor to Plant-Based Protein explores oilseed crops that can contribute towards the regular supply of protein in an increasing population and changing climate. Each chapter focuses on a specific oilseed crop including comprehensive coverage of the processing and extraction specifics for each crop plus their amino acid profiles and other functional properties. The application of oilseed proteins for production of bioactive peptides and preparation of value-added products is also covered. This text is useful for food scientists and researchers seeking an updated single source for coverage on all the most important oilseed crops andtheir potential roles in combating protein shortages in a growing world population. |
| practical handbook of soybean processing and utilization: Phytochemicals in Soybeans Yang Li, Baokun Qi, 2022-05-29 Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike. |
| practical handbook of soybean processing and utilization: Modifying Lipids for Use in Food F. D. Gunstone, 2006-09-28 Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids |
| practical handbook of soybean processing and utilization: Fats and Oils Richard D. O'Brien, 2008-12-05 Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry. |
| practical handbook of soybean processing and utilization: History of Early, Small and Other U.S. Soybean Crushers William Shurtleff; Akiko Aoyagi, 2020-09-27 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 115 photographs and illustrations - many color. Free of charge in digital PDF format. |
| practical handbook of soybean processing and utilization: History of Soy Nutritional Research (1990-2021) William Shurtleff; Akiko Aoyagi, 2021 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format. |
| practical handbook of soybean processing and utilization: Whole Soy Story Kaayla T. Daniel, 2005-03-10 A groundbreaking expose that tells the truth about soy that scientists know but that the soy industry has tried to suppress. Soy is not a health food, does not prevent disease and has not even been proven safe. Epidemiological, clinical and laboratory studies link soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, even heart disease and cancer. |
| practical handbook of soybean processing and utilization: History of Lecithin and Phospholipids (1850-2016) William Shurtleff; Akiko Aoyagi, 2016-05-29 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books. |
| practical handbook of soybean processing and utilization: History of Hydrogenation, Shortening and Margarine (1860-2020) William Shurtleff; Akiko Aoyagi, 2020-06-05 One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books. |
| practical handbook of soybean processing and utilization: Food Wastes and By-products Rocio Campos-Vega, B. Dave Oomah, Hayde Azeneth Vergara-Castaneda, 2020-02-03 A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas. |
| practical handbook of soybean processing and utilization: Flour and Breads and Their Fortification in Health and Disease Prevention Victor R Preedy, Ronald Ross Watson, 2019-02-26 Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. - Presents the healthful benefits of flours and flour products - Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products - Examines flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique |
| practical handbook of soybean processing and utilization: Kirk-Othmer Food and Feed Technology, 2 Volume Set Wiley, 2007-12-14 This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields. |
| practical handbook of soybean processing and utilization: History of Soy Flour, Grits and Flakes (510 CE to 2013) William Shurtleff, Akiko Aoyagi, 2013-12-01 The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm. |
| practical handbook of soybean processing and utilization: History of the National Oilseed Processors Association (1930-2019) William Shurtleff, Akiko Aoyagi, The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 65 photographs and illustrations - mostly color. Free of charge in digital PDF format. |
| practical handbook of soybean processing and utilization: Hydrogenation of Fats and Oils Gary R. List, Jerry W. King, 2015-12-09 As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The why as well as the how of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text. - Emphasizes techniques for trans fatty acid reduction or complete removal in food products - Features extensive information on hydrogenation methods, isomer formation, and catalysts used - Includes an extensive glossary of hydrogenation and related technical terms |
| practical handbook of soybean processing and utilization: The Encyclopedia of Bioprocess Technology Michael C. Flickinger, Stephen W. Drew, 1999 |
| practical handbook of soybean processing and utilization: Biorefinery of Oil Producing Plants for Value-Added Products Suraini Abd-Aziz, Misri Gozan, Mohamad Faizal Ibrahim, Lai-Yee Phang, 2021-12-21 Biorefinery of Oil Producing Plants for Value-Added Products An instructive and up-to-date pretreatment and industrial applications of oil producing plants Biorefinery of Oil Producing Plants for Value-Added Products is a two-volume set that delivers a comprehensive exploration of oil producing plants, from their availability to their pretreatment, bioenergy generation, chemical generation, bioproduct generation, and economic impact. The distinguished team of editors has included a wide variety of highly instructive resources written by leading contributors to the field. This set explores the current and future potential of bioenergy production to address the energy and climate crisis, as well as the technologies used to produce materials like biogas, biodiesel, bioethanol, biobutanol, biochar, fuel pellets, and biohydrogen. It also discusses the production of biobased chemicals, including bio-oil, biosurfactants, catanionic surfactants, glycerol, biovanillin, bioplastic, and plant-oil based polyurethanes. Concluding with an insightful analysis of the economic effects of oil producing plants, the set also offers readers: A thorough introduction to the availability of oil producing plants, including palm oil, castor oil, jatropha, nyamplung, and coconut A comprehensive exploration of the pretreatment of oil producing plants, including the physical, chemical and biological pretreatment of lignocellulosic biomass Practical discussion of the generation of bioenergy, including biogas generation in the palm oil mill and biodiesel production techniques using jatropha In-depth examinations of the generation of biobased chemicals, including those produced from the tobacco plant Perfect for researchers and industry practitioners involved with the biorefinery of oil producing plants, Biorefinery of Oil Producing Plants for Value-Added Products also belongs in the libraries of undergraduate and graduate students studying agriculture, chemistry, engineering, and microbiology. |
| practical handbook of soybean processing and utilization: History of Soymilk and Other Non-Dairy Milks (1226-2013) William Shurtleff, Akiko Aoyagi, 2013-08-29 |
PRACTICAL Definition & Meaning - Merriam-Webster
Aug 2, 2012 · The meaning of PRACTICAL is of, relating to, or manifested in practice or action : not theoretical or ideal. How to use practical in a sentence.
PRACTICAL | English meaning - Cambridge Dictionary
PRACTICAL definition: 1. relating to experience, real situations, or actions rather than ideas or imagination: 2. in…. Learn more.
PRACTICAL definition and meaning | Collins English Dictionary
Practical refers to a person, idea, project, etc, as being more concerned with or relevant to practice than theory: he is a very practical person; the idea had no practical application. …
Practical - definition of practical by The Free Dictionary
1. pertaining to or concerned with practice or action: practical mathematics. 2. consisting of, involving, or resulting from practice or action: a practical application of a rule. 3. adapted or …
practical adjective - Definition, pictures, pronunciation and usage ...
Definition of practical adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, example sentences, grammar, usage notes, synonyms and more.
PRACTICAL Definition & Meaning - Dictionary.com
consisting of, involving, or resulting from practice or action. a practical application of a rule. of, relating to, or concerned with ordinary activities, business, or work. a habitual dreamer, who …
What does PRACTICAL mean? - Definitions.net
Practical refers to something that is focused on actual use or practice, rather than being abstract or theoretical. It involves or is concerned with actual application, use, or action. It is also often …
practical - Wiktionary, the free dictionary
Apr 11, 2025 · practical (comparative more practical, superlative most practical) Relating to, or based on, practice or action rather than theory or hypothesis. Jack didn't get an engineering …
Practical - Definition, Meaning & Synonyms - Vocabulary.com
guided by practical experience and observation rather than theory “completely practical in his approach to business” synonyms: hard-nosed , hardheaded , pragmatic
Practical Definition & Meaning | Britannica Dictionary
PRACTICAL meaning: 1 : relating to what is real rather than to what is possible or imagined; 2 : likely to succeed and reasonable to do or use
PRACTICAL Definition & Meaning - Merriam-Webster
Aug 2, 2012 · The meaning of PRACTICAL is of, relating to, or manifested in practice or action : not theoretical or ideal. How to use practical in a sentence.
PRACTICAL | English meaning - Cambridge Dictionary
PRACTICAL definition: 1. relating to experience, real situations, or actions rather than ideas or imagination: 2. in…. Learn more.
PRACTICAL definition and meaning | Collins English Dictionary
Practical refers to a person, idea, project, etc, as being more concerned with or relevant to practice than theory: he is a very practical person; the idea had no practical application. …
Practical - definition of practical by The Free Dictionary
1. pertaining to or concerned with practice or action: practical mathematics. 2. consisting of, involving, or resulting from practice or action: a practical application of a rule. 3. adapted or …
practical adjective - Definition, pictures, pronunciation and usage ...
Definition of practical adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, example sentences, grammar, usage notes, synonyms and more.
PRACTICAL Definition & Meaning - Dictionary.com
consisting of, involving, or resulting from practice or action. a practical application of a rule. of, relating to, or concerned with ordinary activities, business, or work. a habitual dreamer, who …
What does PRACTICAL mean? - Definitions.net
Practical refers to something that is focused on actual use or practice, rather than being abstract or theoretical. It involves or is concerned with actual application, use, or action. It is also often …
practical - Wiktionary, the free dictionary
Apr 11, 2025 · practical (comparative more practical, superlative most practical) Relating to, or based on, practice or action rather than theory or hypothesis. Jack didn't get an engineering …
Practical - Definition, Meaning & Synonyms - Vocabulary.com
guided by practical experience and observation rather than theory “completely practical in his approach to business” synonyms: hard-nosed , hardheaded , pragmatic
Practical Definition & Meaning | Britannica Dictionary
PRACTICAL meaning: 1 : relating to what is real rather than to what is possible or imagined; 2 : likely to succeed and reasonable to do or use
