Table of Contents

Soyfoods: Market and Products. Overview of the Health Effects of Soyfoods. Processing of Soybeans into Ingredients. Soy Ingredients in Baking. Developing and Producing Protein-Enhanced Snacks and Cereals. Soy in Pasta and Noodles. Soy Base Extract: Soymilk and Dairy Alternatives. Meat Alternatives.
Textured Soy Protein Utilization in Meat and Meat Analog Products. Food Bars. Ready-to-Drink Soy Protein Nutritional Beverages. Soy Product Off-Flavor Generating, Masking, and Creating. Selecting Soybeans for Food Applications. World Initiative for Soy in Human Health. Index.

About the Author

Riaz, Mian N.