This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products.

Series Editor Preface

Editors' Preface

Editors Information: Editors' short Bio

1) Health perspectives of soy isoflavones

2) Soybean isoflavone profile: A new quality index in food application and health

3) Bioactive peptides from soybeans and by-products.

4) Antioxidant activity and health benefits of anthocyanins of black soybeans

5) Soybean oil, chemical properties and benefits for health

6) Polyamines in soybean food potential benefit for the elderly

7) Soybean Glyceollins and Human Health

8) Soybean Allergen

9) Isolation, Bioactivity, Identification and Commercial Application of Soybean Bioactive Peptides

10) Revisiting side streams of soy product processing

11) Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health.

12) Polysaccharides from Soybean Hulls and Functional Activities

13) Effects of novel processing methods on structure, functional properties and health benefits of soy protein

14) Fermentation of Soybeans - Technology, Nutritional Properties and Effects

15) Soybean Processing By-Products and Potential Health Benefits

16) Korean traditional fermented soybean foods and their functionalities.

17) Traditional Chinese Fermented Soybean Products and their Physiological Function

18) Value-Added Processing of Okara and Development of New Health-Promoting Foods

19) The influence of drying on isoflavones in soybean

20) Soybean derived bioactive peptides and their health benefits

21) Fatty Acid Composition in the Soybean Sprout

22) Peptides derived from high oleic acid soybean and health benefits