Practical Handbook of Soybean Processing and Utilization

ISBN 10: 0935315632 / ISBN 13: 9780935315639

Editore: American Oil Chemists' Society, 2015

Riguardo questo articolo

pp. 592.

Codice articolo 6903018

Dati bibliografici

• Titolo: Practical Handbook of Soybean Processing and Utilization
• Editore: American Oil Chemists' Society
• Data di pubblicazione: 2015
• Lingua: Inglese
• ISBN 10: 0935315632
• ISBN 13: 9780935315639
• Rilegatura: Brossura
• Condizione: New

Descrizione articolo

Riassunto

This book 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

Informazioni sull?autore

David R. Erickson has been involved in soybean processing and utilization for thirty-two years. He started his career in oilseed and edible oils research at Swift and Company, Chicago, Illinois, in 1963 and worked fifteen years in research and research management. In 1978, he became the technical director of the International Marketing Department of the American Soybean Association (ASA). In 1992 he became an independent consultant. During his tenure with ASA, he worked as a consultant engaged in technology transfer in over sixty countries. Internationally he is recognized as knowledgeable in soybean processing and utilization, including product development and marketing. He served as president of the American Oil Chemists' Society (AOCS) in 1990 and received the Bailey Award in 1989. He has produced more than fifty publications, five patents, and has edited three AOCS monographs. He is also a professional member of the Institute of Food Technology and a member of the American Chemical Society, Alpha Zeta, Phi Kappa Phi, and Sigma Xi. He holds a Ph.D. in agricultural chemistry from the University of California-Davis (1963) and B.S. and M.S. degrees in dairy technology from Oregon State University.