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Soybeans - Chemistry, Technology, and Utilization (Paperback, Softcover reprint of the original 1st ed. 1997)
Loot Price: R1,634
Discovery Miles 16 340
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Soybeans - Chemistry, Technology, and Utilization (Paperback, Softcover reprint of the original 1st ed. 1997)
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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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