Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Ebooks » Science and Technology » Food Science » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
The Copper Garden: New Zealand Novels
$175.50
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Bestsellers
01.Food and Brain Health
02.Advances in Cereal and Pseudocereal Researches for Functional Foods
03.Flax Lipids: Classes, Biosynthesis, Genetics and the Promise of Applied Genomics for Understanding and Altering of Fatty Acids
04.Food as Medicine
05.Milk Production
06.Molecular Typing Methods for Tracking Foodborne Micoorganisms
07.Recent Advances in Wine Stabilization and Conservation Technologies
08.Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
09.Vermiculture Revolution: The Technological Revival of Charles Darwin's Unheralded Soldiers of Mankind
Notifications more
NotificationsNotify me of updates to Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
Tell A Friend
 
Tell someone you know about this product.
Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste $58.00
Authors: Takuji Ohyama, Yoshihiko Takahashi, Toshio Joh, Andrew C. Whitaker, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe and Sayaka Shimojo (Faculty of Agriculture, Niigata University, Niigata, Japan and others) 
Book Description:
In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean sprout) etc. Also, relatively new types of soy food such as tonyu drink (soymilk), snacks, nutritional sports supplements, and dietary supplements for decreasing body weight are consumed.
This book was written by professors of the Faculty of Agriculture, Niigata University, and researchers of the Food Research Center, Niigata Agricultural Research Institute, Niigata. (Imprint: Novinka)

Table of Contents:
Preface pp.vii-viii

Chapter 1. Nutrition of Soybean Seeds pp.1-10

Chapter 2. Nimame (Boiled Soybean) and Irimame (Baked Soybean)pp.11-20

Chapter 3. Kinako (Soybean Flour)pp.21-30

Chapter 4. Tonyu (Soymilk)pp.31-46

Chapter 5. Tofu (Soybean Curd)pp.47-60

Chapter 6. Abura-Age (Deep-Fried Soybean Curd)pp.61-70

Chapter 7. Yuba (Soymilk Skin)pp71-76

Chapter 8. Shoyu (Soy Sauce)pp.77-90

Chapter 9. Miso (Fermented Soybean Paste)pp.91-104

Chapter 10. Natto (Fermented Soybeans)pp105-114

Chapter 11. Moyashi (Bean Sprout)pp.115-130

Chapter 12. Edamame (Green Vegetable Soybeans)pp.131-152

Chapter 13. Physiological Effects of Soy Protein and Processed Foods
pp.152-162
Index pp.163-167

   Series:
      Food Science and Technology
      Nutrition and Diet Research Progress
   Binding: ebook
   Pub. Date: 2013
   Pages: 6x9 - (NBC-C)
   ISBN: 978-1-62618-607-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
Available Options:
Version:
Special Focus Titles
01.Chaliapin and the Jews: The Question of Chaliapin's Purported Antisemitism
02.The Humanities: Past, Present and Future
03.The Poles: Myths and Reality
04.Child-Rearing: Practices, Attitudes and Cultural Differences
05."A Home Away from Home": A Community of International and South African University Students
06.Palliative Care: Oncology Experience from Hong Kong
07.The Enigma of Autism: Genius, Disorder or Just Different?
08.The Collector Mentality: Modernization of the Hunter-Gatherer
09.Face Processing: Systems, Disorders and Cultural Differences
10.Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 8
11.Crystal Growth: Concepts, Mechanisms and Applications
12.The Economic, Social and Political Impact of Mining on Akyem Abuakwa from the Pre-Colonial Era up to 1943

Nova Science Publishers
© Copyright 2004 - 2017

Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste