Soybeans: Chemistry, Production, Processing, and Utilization (AOCS Monograph Series on Oilseeds Book 2)

This comprehensive soybean reference book disseminates key soybean information to “drive success for soybeans” via 23 concise chapters covering all aspects of soybeans, from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices, and production methods. Content:• Front Matter • Preface • Table of Contents 1. The History of the Soybean 2. Breeding, Genetics, and Production of Soybeans 3. Harvesting, Storing, and Post-Harvest Management of Soybeans 4. Effect of Pests and Diseases on Soybean Quality 5. Economics of Soybean Production, Marketing, and Utilization 6. Measurement and Maintenance of Soybean Quality 7. Lipids 8. Soybean Proteins 9. Soybean Carbohydrates 10. Minor Constituents and Phytochemicals of Soybeans 11. Oil Recovery from Soybeans 12. Soybean Oil Purification 13. Soybean Oil Modification 14. Food Use of Whole Soybeans 15. Food Uses for Soybean Oil and Alternatives to trans Fatty Acids in Foods 16. Bioenergy and Biofuels from Soybeans 17. Biobased Products from Soybeans 18. Nutritional Properties and Feeding Values of Soybeans and Their Coproducts 19. Soy Protein Products, Processing, and Utilization 20. Human Nutrition Value of Soybean Oil and Soy Protein 21. Soybean Production and Processing in Brazil • Reviewers • Contributors Index Cover Page......Page 1 Title Page......Page 2 ISBN 978-1893997646......Page 3 Table of Contents......Page 4 Preface......Page 6 1.1 Introduction......Page 8 1.2 The Genus Glycine and its Immediate Allies......Page 9 1.3 The Taxonomic History of the Genus Glycine......Page 11 1.4 Geographical Origin of the Genus Glycine......Page 15 1.5 Domestication of the Soybean......Page 16 1.6 Dissemination of the Soybean......Page 17 1.7.1 Pre-Marco Polo......Page 19 1.7.2 Marco Polo Era (Thirteenth to Fifteenth Centurles CE)......Page 20 1.7.3 The Age of Discovery for the Soybean......Page 21 1.8 Modern Dissemination of Soybean Seed......Page 23 Conclusion......Page 28 References......Page 29 2.1 Soybean Production......Page 40 2.2.1 Qualitative Genetics......Page 49 2.2.2 Quantitative Genetics......Page 52 2.2.4 Molecular Genetics and Genomics......Page 53 2.3 Soybean Breeding......Page 54 2.3.2 Objectives......Page 55 2.3.3 Selection of Parents......Page 58 2.3.5 Pure Line Method......Page 59 2.3.6 Pedigree......Page 61 2.3.8 Mass Selection......Page 62 2.3.9 Single-Seed Descent (SSD)......Page 63 2.3.11 Backcross......Page 64 2.3.13 Use of Male Sterility in Soybean Breeding......Page 65 2.3.16 Use of Genetic Markers in Soybean Breeding......Page 66 Conclusion......Page 67 References......Page 68 3.2 Moisture Content......Page 74 3.2.2 Electronic Moisture Meters......Page 75 3.3 Soybean Harvesting......Page 76 3.3.1.1 Gathering Head......Page 77 3.3.1.2 Feederhouse......Page 79 3.3.1.3 Rotor/Cylinder and Concave......Page 80 3.3.1.4 Cleaning Shoe......Page 81 3.3.1.5 Other Combine Areas......Page 82 3.3.3 Loss Measurements and Summary of Combine Adjustments for Quality......Page 83 3.4 Soybean Drying......Page 84 3.4.2 Low-Temperature Drying......Page 85 3.4.4 Reconditioning Over-Dry Soybeans......Page 86 3.5.2 Conveying Soybeans......Page 89 3.5.2.1 Auger Conveyors......Page 91 3.5.2.4 En-Masse Conveyors......Page 93 3.6 Soybean Storage......Page 94 3.6.1 Moisture Migration......Page 95 3.6.4 Insect Problems with Stored Soybeans......Page 97 References......Page 98 4. Effect of Pests and Diseases on Soybean Quality......Page 100 4.1.1.1 Phomopsis Seed Decay......Page 101 4.1.1.2 Purple Seed Stain......Page 103 4.1.1.3 Sclerotinia Stem Rot......Page 104 4.1.1.4 Yeast Spot......Page 105 4.1.1.6 Mycotoxins......Page 106 4.1.2 Viruses......Page 107 4.1.2.1 Soybean Mosaic Virus (SMV)......Page 108 4.1.2.3 Tobacco Ringspot Virus (TRSV)......Page 109 4.2 Insect Pests......Page 110 Conclusion......Page 115 References......Page 116 5.1 Introduction......Page 124 5.2 Recent Trends in Soybean Production......Page 127 5.3 Soybean Industry in the United States......Page 129 5.3.1 Soybean Yield, Price, and Revenue Trends......Page 133 5.3.2 Pesticide Usage......Page 134 5.3.3 Cost of Production......Page 136 5.3.4 Operating Costs......Page 137 5.3.5 Nonoperating Costs......Page 139 5.3.6.1 Government Payments......Page 140 5.4.1 Soybean Meal......Page 142 5.4.2 Crush Margins......Page 143 5.4.3 Soybean Oil......Page 145 5.4.3.1 Biodiesel......Page 148 5.4.4 Research and Development......Page 151 Conclusion......Page 153 References......Page 156 6.1 Introduction......Page 158 6.2.2 Foreign Material......Page 159 6.2.3 Total-Damaged Soybeans......Page 160 6.2.5 Soybeans of other Colors......Page 161 6.2.8 Summary of FGIS Inspections for Soybeans (FGIS, 2004)......Page 162 6.3.1 Moisture Measurement Methods......Page 163 6.3.2 Desired Moisture Contents......Page 165 6.4 Germination and Seed Vigor......Page 166 6.4.2 Vigor Tests......Page 167 6.4.3 Effects of Impact Damage and Flooding on Seed Vigor......Page 168 6.5 Other Soybean Quality Factors......Page 169 6.5.1.1 Whole Soybeans and Seed Weight......Page 170 6.5.1.2 Seed-Coat Cracks......Page 171 6.5.1.3 Color and Morphological Properties......Page 172 6.5.1.4 Hilum Color......Page 173 6.5.2.1 Protein and Oil Contents......Page 174 6.5.2.2 Fatty Acids......Page 176 6.5.2.3 Amino Acids......Page 178 6.5.2.4 Tests for Protein......Page 183 6.5.2.5 Carbohydrates and Sugars......Page 185 6.5.2.6 Fiber......Page 187 6.5.2.7 Phosphorus......Page 188 6.5.2.8 Tocopherol and Isoflavones......Page 189 6.5.2.9 Mycotoxins......Page 192 6.5.3 Processability Factors......Page 193 Conclusion......Page 194 References......Page 195 7.1 Introduction......Page 200 7.2.1.2 Elongation and Monounsaturation......Page 203 7.2.2.1 Polyunsaturated Fatty Acid Biosynthesis......Page 206 7.3.1 Considerations of Fatty Acids in Oils for Food Use......Page 207 7.3.1.1 trans Fats......Page 208 7.3.1.2 Fatty Acid Modifications to Increase Soybean Oil Stability, Enhance Oil/Fat Function, and/or Improve Nutrition......Page 209 7.3.2 Breeding to Obtain Soybean Oil for Non-Edible Products......Page 211 7.3.3 Environmental Effects on Oil Composition......Page 212 7.4.1.2 Presence and Content of Sphingolipids......Page 213 7.4.2.1 Tocopherol and Tocotrienol Structures......Page 215 7.4.2.2 Presence and Contents of Tocopherols and Tocotrienols......Page 216 7.4.2.4 Effect of Tocopherol Levels on Soybean Oil Stability......Page 217 7.4.2.5 Accumulation and Distribution of Tocophrerols in the Seed......Page 218 7.4.3.1 Phytosterol Structures......Page 219 7.4.3.2 Presence and Contents of Phytosterols......Page 220 7.4.3.3 Effects of Sterols on Health......Page 222 7.5.1 Lipoxygenase Enzymes in Soybean Seed......Page 223 Conclusion......Page 225 References......Page 226 8.1.1 Seal Subcellular Structures......Page 236 8.1.3 Storage Proteins......Page 237 8.2 Glycinin......Page 238 8.3 beta-Conglycinin......Page 242 8.3.1 Structures......Page 244 8.3.2 Fractionation of Soybean Storage Proteins......Page 245 8.3.3 Thermal Stability......Page 247 8.3.4 Glycinin Thermal Behavior......Page 248 8.3.5 beta-Conglycinin Thermal Behavior......Page 251 8.3.6 Mixed Systems Thermal Behavior......Page 252 8.3.7 Flavor Binding......Page 254 8.3.8 Lipoxygenases......Page 257 8.3.9 Trypsin Inhibitors......Page 258 8.3.10 Bioactive Properties Associated with Soy Proteins......Page 260 References......Page 262 9.1 Introduction......Page 276 9.2.1.1 Low Molecular Weight Sugars......Page 277 9.2.1.2 Oligosaccharides......Page 278 9.2.2 Structural Carbohydrates......Page 279 9.2.2.1 Cotyledon Polysaccharides......Page 281 9.2.2.2 Soybean Hull Polysaccharides......Page 282 9.3 Soybean Carbohydrates as Related to Nutrition......Page 283 9.3.1.2 Oligosaccharides......Page 284 9.3.2 Structural Polysaccharides......Page 286 9.4.1 Environment and Genotype......Page 288 9.4.2 Processing Conditions......Page 289 9.4.3 Enzyme Treatment......Page 291 9.5 Functional Foods: Soy Oilgosaccharides and Soy Fiber......Page 294 Conclusion......Page 295 References......Page 296 10.1.2 Phytosterols......Page 304 10.1.3 Phospholipids (PLs)......Page 306 10.1.4 Sphingolipids (SLs)......Page 310 10.1.5 Carotenoids (Pro-Vitamin A)......Page 311 10.2.1 Trypsin Inhibitors (TI)......Page 312 10.2.2 Lectins......Page 314 10.2.3 Lunasin......Page 315 10.3 Carbohydrate Components......Page 316 10.4.1 Isoflavones and Total Phenolic Compounds......Page 317 10.4.2 Saponins......Page 319 10.4.3 Phytate......Page 322 10.4.4 Water-Soluble Vitamins and Minerals......Page 323 10.5.1 Effect of Seed Development on Content of Minor Components in Soybeans......Page 324 10.5.2 Effect of Processing on Content of Minor Components in Soybeans......Page 325 10.6 Composition Modification through Plant Breeding and Genetic Engineering......Page 327 References......Page 330 11.1 Introduction......Page 338 11.2.1 General Methods......Page 339 11.2.2 Protein versus Oil......Page 340 11.2.3 Recovery of Oil from Soybeans......Page 344 11.2.3.1 Seed Handling......Page 345 11.2.3.3 Soybean Storage......Page 348 11.2.3.5 Dehulling......Page 350 11.2.3.6 Hard Screw Pressing......Page 352 11.2.3.7 Direct Solvent Extraction......Page 356 11.2.4 Laboratory Simulation of Commercial Extraction......Page 368 11.2.5.2 Meal......Page 370 11.2.6 Alternative Solvents......Page 372 11.2.6.2 Propane......Page 374 11.3.2 Supercritical Fluid Extraction (SFE)......Page 375 11.3.3 Gas-Supported Screw Pressing (GSSP)......Page 377 11.3.4 Aqueous Processing......Page 378 References......Page 380 12.2 Degumming......Page 384 12.2.1 Water Degumming......Page 385 12.2.2 Acid-Degumming......Page 386 12.2.4 Enzymatic Degumming......Page 387 12.3 Refining......Page 388 12.4 Chemical (Caustic) Refining......Page 389 12.4.1 Short-Mix Caustic Refining......Page 391 12.4.2 Physical Refining......Page 392 12.4.3 Miscella Refining......Page 395 12.4.4 Silica Refining and Bleaching Modifications......Page 396 12.5 Bleaching......Page 397 12.5.1 Procedure......Page 398 12.5.3 Bleaching Agents and Dosage......Page 399 12.5.4 Bleaching Temperature Influence......Page 401 12.5.5 Bleaching Time Influence......Page 402 12.5.6 Adsorbent and/or Oil Moisture Influence......Page 403 12.5.7 Filtration Influence......Page 404 12.5.8 Bleaching By-Product......Page 405 12.6 Deodorization......Page 406 12.6.1 Principles of Deodorization......Page 407 12.6.2 Deodorization Systems......Page 410 12.7 Finished Oil Handling......Page 412 References......Page 413 13.1 Introduction......Page 416 13.2 Hydrogenation......Page 417 13.2.1 Hydrogenation Process Condition Variables......Page 419 13.2.2 Hydrogenation Systems......Page 422 13.2.3 Hydrogenated Basestock System......Page 423 13.2.4 Interesterification......Page 426 13.2.5 Random Chemical Interesterification......Page 428 13.2.6 Directed Chemical Interesterification......Page 429 13.2.7 Enzymatic Interesterification......Page 431 13.3 Fractionation......Page 433 13.4 Postbleaching......Page 434 13.5 Crystallization......Page 435 13.5.1 Plasticized Shortening Crystallization Process......Page 438 13.5.3 Margarine Crystallization......Page 439 13.5.4 Edible-Oil Flake Crystallization......Page 441 References......Page 443 14.1 Introduction......Page 448 14.2.1 Soymilk......Page 449 14.2.1.2 Modern Soymilk......Page 450 14.2.2 Tofu......Page 454 14.2.2.2 Factors Involved in Tofu-Making......Page 455 14.2.2.3 Varieties of Tofu......Page 459 14.2.3 Green Vegetable Soybeans......Page 460 14.2.4 Soybean Sprouts......Page 461 14.2.4.1 Yuba......Page 463 14.2.5 Okara......Page 464 14.2.6 Roasted or Cooked Soybeans......Page 465 14.3.1.1 Koji......Page 466 14.3.2 Fermented Soy Paste......Page 467 14.3.2.1 Preparation Method......Page 468 14.3.2.2 Processing Principles......Page 471 14.3.3.1 Preparation Method......Page 472 14.3.4 Japanese Natto......Page 474 14.3.4.1 Preparation Method......Page 475 14.3.4.2 Processing Principles......Page 476 14.3.5.1 Processing Method......Page 477 14.3.5.2 Processing Principles......Page 478 14.3.6 Fermented Soymilk......Page 479 14.3.7.1 Preparation Method......Page 480 14.3.8 Soy Nuggets......Page 481 14.3.8.2 Japanese Hamanatto......Page 482 References......Page 483 15. Food Uses for Soybean Oil and Alternatives to trans Fatty Acids in Foods......Page 490 15.1.1 Liquid Soybean Oil......Page 491 15.2 Changing the Fatty Acid Composition of Oils......Page 492 15.2.2 Plant Breeding......Page 493 15.3 Applications for Oils with Modified Fatty Acid Compositions......Page 494 15.3.2 Deep-Fat Frying......Page 495 15.4 Standards for Oils......Page 497 15.4.1.3 Oxidative Stability......Page 500 15.4.1.4 Frying Oils and Fried-Food Stability......Page 501 15.5 Minor Oil Constituents......Page 502 References......Page 503 16.1 Introduction......Page 506 16.2 Biodiesel History......Page 507 16.3 Fats and Oils......Page 508 16.4 The Transesterification Reaction......Page 510 16.5 Mechanism and Kinetics......Page 511 16.6 Transesterification of other Sources of Biodiesel......Page 514 16.8.1 Oil Extraction......Page 515 16.8.2 Reaction Systems......Page 516 16.8.4 Methanol Recovery......Page 517 16.8.6 Additives......Page 518 16.9.1 Fuel-Related Uses......Page 519 16.10 Specifications and Standards......Page 520 16.10.3 Oxidative Stability......Page 521 16.11 Emissions......Page 526 16.12 Energy Balance......Page 527 16.13 Glycerol Utilization......Page 529 References......Page 531 17.1 Introduction......Page 546 17.2 Early Soybean Uses in Industrial Biobased Products......Page 547 17.2.2 Early Biobased Product Uses for Soybean Oil......Page 548 17.2.3 Chemurgy Movement......Page 549 17.3.1.1 Background......Page 550 17.3.1.2 Markets......Page 551 17.3.1.3 Performance Properties......Page 552 17.3.1.4 Current Interests......Page 553 17.3.2.1 Background......Page 558 17.3.2.4 Current Interests......Page 560 17.3.3.1 Background......Page 563 17.3.3.3 Performance Properties......Page 564 17.3.3.4 Markets......Page 565 17.3.4.2 Performance Properties......Page 566 17.3.4.4 Current Interests......Page 567 17.3.5 Paper and Textile Sizings......Page 568 17.3.6.3 Fire-Fighting Foams......Page 569 17.4 Soybean Oil in Industrial Biobased Products......Page 570 17.4.1.2 Performance Properties......Page 571 17.4.1.3 Markets......Page 574 17.4.1.4 Current Interests......Page 575 17.4.2.1 Background......Page 576 17.4.2.2 Technology......Page 577 17.4.2.4 Markets......Page 578 17.4.3.1 Background......Page 579 17.4.3.2 Technology and Performance......Page 580 17.4.3.3 Markets......Page 585 17.4.4.1 Background......Page 586 17.4.4.2 Technology and Performance......Page 587 17.4.4.4 Current Interests......Page 590 17.4.5.2 Technology and Performance......Page 591 17.4.6.1 Background......Page 593 17.4.6.2 Surfactants, Soaps, and Detergents......Page 595 17.4.8.1 Home-Heathing Oils......Page 598 17.4.8.2 Leather and Textiles......Page 599 17.4.8.5 Dust Suppressants......Page 600 17.4.8.6 Herbicide and Insecticide Carriers......Page 601 References......Page 602 18.1 Introduction......Page 620 18.2 Soybean Products in Diets Fed to Poultry......Page 621 18.2.1.1 Protein Quality of Soybean Products......Page 622 18.2.1.4 Assessment of Protein Quality of Soybean Products......Page 623 18.2.2 Soybean Products as Energy Sources for Poultry......Page 625 18.2.3 Genetically Modified Soybean Products......Page 626 18.3.1.1 Nutrient and Energy Concentrations in Soy Products......Page 627 18.3.1.2 Amino Acid Digestibility of Soybean Proteins by Pigs......Page 629 18.3.1.3 Phosphorus Digestibility of Soybean Products by Pigs......Page 630 18.3.2.1 Soybean Meal in Swine Diets......Page 631 18.3.2.4 Full-Fat Soybeans in Swine Diets......Page 632 18.3.3 Conclusion on Soy Products in Diets Fed to Swine......Page 633 18.4.1 Soybean Products Used in Pet Foods......Page 634 18.4.2 Nutritional Characteristics of Soy Products Used in Pet Food......Page 635 18.4.3 Soybean Products as Protein Sources in Pet Diets......Page 636 18.4.4 Soybean Products as Fiber Sources in Pet Diets......Page 639 18.4.6 Physiological and Gastrointestinal Effects of Soy Products......Page 640 18.4.7 Conclusion on Usage of Soy Products in Pet-Food Diets......Page 641 18.5.1 Protein Digestion in Ruminant Animals......Page 642 18.5.2 Increasing the Bypass Proteins in Soybean Products......Page 644 18.5.3 Factors Affecting Degradability of Soybean Protein in the Rumen......Page 646 18.5.5 Feeding Soybean Hulls to Beef Cattle......Page 649 18.6 Soybean Products in Diets Fed to Dairy Cattle......Page 650 18.6.2 Soybean Meal in Diets Fed to Dairy Cattle......Page 652 18.6.3 Full-Fat Soybeans in Diets Fed to Dairy Cows......Page 654 18.6.4 Soybean Hulls in Diets Fed to Dairy Cows......Page 655 18.6.5 Soy Proteins in Milk Replacers for Young Calves......Page 656 Conclusion......Page 657 References......Page 658 19.1.1.1 Soy Protein Structure......Page 668 19.1.1.3 Soy Protein and Health......Page 670 19.1.2 Types of Products......Page 671 19.1.3.1 Flavor......Page 674 19.1.3.3 Early Food Uses......Page 675 19.2.1 Protein Content......Page 676 19.2.3 Antinutritional Factors......Page 677 19.2.4 Urease......Page 678 19.3 Processing Soybeans and Soy Protein Products......Page 680 19.4.1 Enzyme-Active Soy Flours......Page 681 19.4.2 Toasted Full-Fat Soy Flours and Grits......Page 682 19.4.3 Extruder-Prepared Full-Fat Soy Flours......Page 683 19.5 Extracted Flake Products......Page 686 19.5.2 Defatted Soy Flours and Grits......Page 687 19.5.3 Re-Fatted or Lecithinated Soy Flours......Page 689 19.5.4 Soy Protein Concentrates......Page 691 19.5.4.3 Hot-Water Leaching Process......Page 693 19.5.4.6 SPC Characteristics......Page 694 19.5.5.1 pH Extraction-Precipitation......Page 695 19.5.5.2 Fractionating Soy Proteins......Page 698 19.5.5.3 Membrane Processing......Page 702 19.5.5.4 Aqueous Extraction Processing......Page 704 19.5.5.7 Enzyme-Modified SPI......Page 705 19.5.5.8 Whipping Proteins......Page 706 19.5.7 Impact of Soybeans with Modified Compositions......Page 708 19.6.2 Soy Cotyledon Fiber......Page 710 19.7.2 Extruder-Texturized Products......Page 711 19.8.2 Selection of Soy Protein Preparations......Page 715 19.8.3.2 Restructured Meats......Page 718 19.8.3.4 Extruder-Texturized Soy Proteins......Page 719 19.8.5 Dairy and Beverage Applications......Page 720 Future Considerations......Page 721 References......Page 722 20.1 Introduction......Page 732 20.2.1 Fatty Acid and Nutrient Profile of Soybean Oil, Mid-/High-Oleic Soybean Oil, Partially Hydrogenated Soybean Oil, and Fully Hydrogenated Soybean Oil......Page 733 20.2.2 Fatty Acids and Risk of Chronic Disease......Page 735 20.2.2.1 Lipids and Lipoproteins......Page 738 20.2.2.3 Inflammation......Page 743 20.2.3 Fatty Acids and Cancer......Page 745 20.2.4 Fatty Acids, Diabetes, and Insulin Resistance......Page 747 20.3.1 Nutritional Aspects of Soy Protein......Page 748 20.3.2 Soy Protein and Risk of Chronic Disease......Page 750 20.3.2.1 Lipids and Lipoproteins......Page 751 20.3.2.2 Blood Pressure......Page 752 20.3.2.3 Vascular Function......Page 754 20.3.2.4 Inflammation......Page 755 20.3.3 Soy Protein and Hormone-Sensitive Conditions: Menopause, Cancer, and Bone Health......Page 756 20.3.3.3 Cancer and Tumor-Related Biomarkers......Page 757 20.3.3.4 Bone Endpoints......Page 758 20.3.4 Soy Protein, Diabetes, and Insulin Resistance......Page 759 Conclusion......Page 761 References......Page 763 21.1 Introduction......Page 780 21.2.1 Production and Yield......Page 781 21.3 Cost of Production......Page 786 21.3.2 Costs of Transportation......Page 789 21.3.3 Soybean Processing......Page 793 21.3.4 Brazil's Soybean Crushing Plants......Page 794 21.3.5 Crush Margin......Page 795 21.3.6 Trade......Page 798 Conclusion......Page 802 References......Page 804 Reviewers......Page 806 Contributors......Page 808 A......Page 812 B......Page 815 C......Page 821 D......Page 829 E......Page 833 F......Page 840 G......Page 847 H......Page 851 I......Page 855 J......Page 857 K......Page 858 L......Page 859 M......Page 862 N......Page 866 O......Page 869 P......Page 871 Q......Page 884 R......Page 885 S......Page 887 T......Page 900 U......Page 905 V......Page 907 W......Page 908 Y......Page 909 Z......Page 910

Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and probabilistic methods available to sensory scientists involved in product development or maintenance. The techniques discussed address sensory problems such as panel performance, product profiling, and exploration of consumer data, including segmentation and identifying drivers of liking.

Applied in approach and written for non-statisticians, the text is aimed at sensory scientists who deal mostly with descriptive analysis and consumer studies. Multivariate and Probabilistic Analyses of Sensory Science Problems offers simple, easy-to-understand explanations of difficult statistical concepts and provides an extensive list of case studies with step-by-step instructions for performing analyses and interpreting the results. Coverage includes a refresher on basic multivariate statistical concepts; use of common data sets throughout the text; summary tables presenting the pros and cons of specific methods and the conclusions that may be drawn from using various methods; and sample program codes to perform the analyses and sample outputs.

As the latest member of the IFT Press series, Multivariate and Probabilistic Analyses of Sensory Science Problems will be welcomed by sensory scientists in the food industry and other industries using similar testing methodologies, as well as by faculty teaching advanced sensory courses, and professionals conducting and participating in workshops addressing multivariate analysis of sensory and consumer data.

Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and probabilistic methods available to sensory scientists involved in product development or maintenance. The techniques discussed address sensory problems such as panel performance, product profiling, and exploration of consumer data, including segmentation and identifying drivers of liking. Applied in approach and written for non-statisticians, the text is aimed at sensory scientists who deal mostly with descriptive analysis and consumer studies. Multivariate and Probabilistic Analyses of Sensory Science Problems offers simple, easy-to-understand explanations of difficult statistical concepts and provides an extensive list of case studies with step-by-step instructions for performing analyses and interpreting the results. Coverage includes a refresher on basic multivariate statistical concepts; use of common data sets throughout the text; summary tables presenting the pros and cons of specific methods and the conclusions that may be drawn from using various methods; and sample program codes to perform the analyses and sample outputs. As the latest member of the IFT Press series, Multivariate and Probabilistic Analyses of Sensory Science Problems will be welcomed by sensory scientists in the food industry and other industries using similar testing methodologies, as well as by faculty teaching advanced sensory courses, and professionals conducting and participating in workshops addressing multivariate analysis of sensory and consumer data. This comprehensive new soybean reference book disseminates key soybean information to drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. Table of Contents The History of Soybeans Breeding, Genetics, and Production of Soybeans Harvesting, Storing, and Post-harvest Management of Soybeans Effect of Pests and Diseases on Soybean Quality Economics of Soybean Production, Marketing, and Utilization Measurement and Maintenance of Soybean Quality Lipids Soybean Proteins Soybean Carbohydrates Minor Constituents and Phytochemicals of Soybeans Oil Recovery from Soybeans Soybean Oil Purification Soybean Oil Modification Food Uses of Whole Soybeans Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foo This comprehensive new soybean reference book disseminates key soybean information to “drive success for soybeans” via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. The most complete and authoritative book on soybeans Features internationally recognized authors in the 21-chapter book Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

This comprehensive new soybean reference disseminates key soybean information to “drive success for soybeans” via 21 concise chapters. The text covers all aspects of soybeans, including genetics, breeding, quality, post-harvest management, marketing, utilization (food and energy applications), U.S. domestic practices versus foreign practices, and production methods.