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Practical Handbook of Soybean Processing and Utilization


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A single source of information on all aspects of soybean processing and utilization written by experts from around the globe

Table of Contents

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

About the Author

David R. Erickson has been involved in soybean processing and utilization for thirty-two years. He started his career in oilseed and edible oils research at Swift and Company, Chicago, Illinois, in 1963 and worked fifteen years in research and research management. In 1978, he became the technical director of the International Marketing Department of the American Soybean Association (ASA). In 1992 he became an independent consultant. During his tenure with ASA, he worked as a consultant engaged in technology transfer in over sixty countries. Internationally he is recognized as knowledgeable in soybean processing and utilization, including product development and marketing. He served as president of the American Oil Chemists' Society (AOCS) in 1990 and received the Bailey Award in 1989. He has produced more than fifty publications, five patents, and has edited three AOCS monographs. He is also a professional member of the Institute of Food Technology and a member of the American Chemical Society, Alpha Zeta, Phi Kappa Phi, and Sigma Xi. He holds a Ph.D. in agricultural chemistry from the University of California-Davis (1963) and B.S. and M.S. degrees in dairy technology from Oregon State University.

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