Phytochemicals in Soybeans: Bioactivity and Health Benefits(Functional Foods and Nutraceuticals)

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.

Table of Contents:
Series Editor Preface Editors’ Preface Editors Information: Editors’ short Bio 1) Health perspectives of soy isoflavones 2) Soybean isoflavone profile: A new quality index in food application and health 3) Bioactive peptides from soybeans and by-products. 4) Antioxidant activity and health benefits of anthocyanins of black soybeans 5) Soybean oil, chemical properties and benefits for health 6) Polyamines in soybean food potential benefit for the elderly 7) Soybean Glyceollins and Human Health 8) Soybean Allergen 9) Isolation, Bioactivity, Identification and Commercial Application of Soybean Bioactive Peptides 10) Revisiting side streams of soy product processing 11) Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health. 12) Polysaccharides from Soybean Hulls and Functional Activities 13) Effects of novel processing methods on structure, functional properties and health benefits of soy protein 14) Fermentation of Soybeans – Technology, Nutritional Properties and Effects 15) Soybean Processing By-Products and Potential Health Benefits 16) Korean traditional fermented soybean foods and their functionalities. 17) Traditional Chinese Fermented Soybean Products and their Physiological Function 18) Value-Added Processing of Okara and Development of New Health-Promoting Foods 19) The influence of drying on isoflavones in soybean 20) Soybean derived bioactive peptides and their health benefits 21) Fatty Acid Composition in the Soybean Sprout 22) Peptides derived from high oleic acid soybean and health benefits