Practical Handbook of Soybean Processing and Utilization

<p>1. Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products<br>2. Composition of Soybeans and Soybean Products<br>3. Physical Properties of Soybeans and Soybean Products<br>4. Harvest, Storage, Handling, and Trading of Soybeans<br>5. Overview of Modem Soybean Processing and Links Between Processes<br>6. Extraction<br>7. Soybean Meal Processing and Utilization<br>8. Soybean Protein Processing and Utilization<br>9. Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil<br>10. Degumming and Lecithin Production and Utilization<br>11. Neutralization<br>12. Bleaching/ Adsorption Treatment<br>13. Hydrogenation and Base Stock Formulation Procedures<br>14. Deodorization<br>15. Soybean Oil Crystallization and Fractionation <br>16. lnteresterification<br>17. Soybean Oil Processing Byproducts and Their Utilization<br>18. Salad Oil, Mayonnaise, and Salad Dressings<br>19. Consumer and Industrial Margarines<br>20. Soybean Oil Products Utilization: Shortenings<br>21. Industrial Uses for Soybeans<br>22. Soy Foods<br>23. Nutritional Aspects of Soybean Oil and Protein<br>24. Soybean Processing Quality Control<br>25. Environmental Concerns in Soybean Processing<br>26. Cost Estimates for Soybean Processing and Soybean Oil Refining<br>27. Plant Management</p>