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Soybeans
- Chemistry, Technology, and Utilization
Af: KeShun Liu
Engelsk Paperback
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Soybeans

- Chemistry, Technology, and Utilization
Af: KeShun Liu
Engelsk Paperback
Paperback
429 kr
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Sikker betaling
23 - 25 hverdage
Om denne bog
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.
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Product detaljer
Sprog:
Engelsk
Sider:
532
ISBN-13:
9781461357117
Indbinding:
Paperback
Udgave:
ISBN-10:
146135711X
Kategori:
Udg. Dato:
21 okt 2012
Længde:
0mm
Bredde:
152mm
Højde:
229mm
Forlag:
Springer-Verlag New York Inc.
Oplagsdato:
21 okt 2012
Forfatter(e):
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