Modern processing and utilization of legumes-recent research and industrial achievements for soybean foods in Japan
2002
Noguchi, A.,Japan International Research Center for Agricultural Sciences, Tsukuba (Japan)
Huge amounts of soybean have been imported to Japan. They are used in various fields, including edible oil production, traditional food and ingredients such as textured vegetable protein (TVP), meat extenders, food modifiers, peptides and fiber. Due to recent competitive import of other oil seeds and the reduced consumption of rice and dairy products, soybean is approaching the turning point to new use. This situation reflects the recent research and industrial trend of soybean in traditional foods. It also introduces some of the research and industrial approaches in making "new" foods or other materials from soybean in Japan
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