Soy Applications in Food by Mian N. Riaz, Ph.D.

Table of Contents
1. Soyfoods: Market and Products
Peter Golbitz and Joe Jordan
2. Overview of the Health Effects of Soyfoods
Mark Messina
3. Processing of Soybeans into Ingredients
Mian N. Riaz
4. Soy Ingredients in Baking
M. Hikmet Boyacioglu
5. Developing and Producing Protein-Enhanced Snacks and Cereals
Brad Strahm
6. Soy in Pasta and Noodles
Wesley Twombly and Frank A. Manthey
7. Soy Base Extract: Soymilk and Dairy Alternatives
Ignace Debruyne
8. Meat Alternatives
Brad Strahm
9. Textured Soy Protein Utilization in Meat and Meat Analog Products
M.W. Orcutt, M.K. McMindes, H. Chu, I.N. Mueller, B. Bater, and A.L. Orcutt
10. Food Bars
Steven A. Taillie
11. Ready-to-Drink Soy Protein Nutritional Beverages
Paul V. Paulsen, David Welsby, and Xiaolin L. Huang
12. Soy Product Off-Flavor Generating, Masking, and Flavor Creating
Rongrong Li
13. Selecting Soybeans for Food Applications
Lynn Clarkson
14. World Initiative for Soy in Human Health
Jim Hershey
Index