Soy Protein Products: Characteristics, Nutritional Aspects and Utilization.

Joseph G. Endres, a food scientist that spent a career with the soybean industry, has recently published a new book on “Soy Protein Products: Characteristics, Nutritional Aspects and Utilization”. The publication provides an overview of processing, functional properties and nutritional benefits of soy protein, soy flour, concentrates and isolates. The publication cites over a hundred technical papers documenting the review. The book’s eight chapters provide insight into the its content: Historical aspects; definitions and methods of preparation, protein quality an human nutrition, health and soy protein, functionality of soy protein, uses in food systems, regulations regarding usage and future consideration. The publication is written to provide non-technical understanding of the potential for this versatile protein ingredient.

Endres, Joseph G. 2001. Soy Protein Products: Characteristics, Nutritional Aspects and Utilization. AOCS Press, Champaign, Illinois.