| Making the case for soy. (soy protein): An article from: Food Processing | Digitalby Tom Zind (Author)
| List Price: | $5.95 | | | Available: | Available for download now |
| | Binding: | Digital | | Publisher: | Putman Media, Inc. | | Page Count: | 3 Pages | | Publication Date: | July 01, 1998 |
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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1998. The length of the article is 806 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.From the supplier: Soy protein has become a recognized health food among vegetarians and it is gaining headway in its bid to become a functional food for the rest of the consuming public through the efforts of both manufacturers and processors. The phytochemicals in soy known as isoflavones are considered the secret of the product's nutritional richness in terms of their beneficial effect on the heart and their positive action against cancer. The main challenge being faced by commercial food processors of soy-based products is to come up with a taste that agrees with an average consumer's palate.Citation DetailsTitle: Making the case for soy. (soy protein)Author: Tom ZindPublication: Food Processing (Magazine/Journal)Date: July 1, 1998Publisher: Putman Media, Inc.Volume: v59 Issue: n7 Page: p31(3)Distributed by Thomson Gale |
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