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Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste /
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 t...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hauppauge, New York :
Nova Science Publishers, Incorporated,
[2013]
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| Colección: | Food Science and Technology
Nutrition and diet research progress series |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Nutrition of soybean seeds
- Nimame (boiled soybean) and irimame (baked soybean)
- Kinako (soybean flour)
- Tonyu (soymilk)
- Tofu (soybean curd)
- Abura-age (deep-fried soybean curd)
- Yuba (soymilk skin)
- Shoyu (soy sauce)
- Miso (fermented soybean paste)
- Natto (soybeans fermented by bacteria)
- Moyashi (bean sprout)
- Edamame (green vegetable soybean)
- Physiological effects of soy protein and processed foods.