"Soybean and Nutrition" ed. by Hany A. El-Shemy

This volume is dedicated to soybean seed proteins - a major source of amino acids for human and animal nutrition and be useful for student, researchers and public who are interested in soybean.

Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein and soy-foods are rich in vitamins and minerals.
Soybean protein provides all the essential amino acids in the amounts needed for human health.

Contents
Preface
1 Nutritional Value of Soybean Meal
2 Soy as a Functional Food
3 Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods
4 Phytase: An Enzyme to Improve Soybean Nutrition
5 Utilization of Soybean as Food Stuffs in Korea
6 Soybean Meal Quality and Analytical Techniques
7 Advances in Soybean and Soybean By-Products in Monogastric Nutrition and Health
8 Soya, Human Nutrition and Health
9 Feeds with Probiotics in Animals' Nutrition
10 Using Exogenous Enzymes to Increase the Nutritional Value of Soybean Meal in Poultry Diet
11 Soybean Peptide: Novel Plant Growth Promoting Peptide from Soybean
12 Dietary Effect of Soybean (Glycine max) Products on Gut Histology and Microbiota of Fish
13 Soybean Oil in Horses' Diets
14 Effect of Maternal Selenium and Methionine on Poultry Products (Egg and Meat) Qualities and Oxidative Stability
15 Soy and Soy-Based Foods: Role in Health and Nutrition
16 "Okara" a New Preparation of Food Material with Antioxidant Activity and Dietary Fiber from Soybean
17 Soybean: Friend or Foe
18 Metabolism of a- Linolenic Acid (ALA) in Meat Animals
19 Soya Bean Meal and Its Extensive Use in Livestock Feeding and Nutrition
20 Soybean and Allergy
21 Soybean: Food or Remedy?
22 Soybean the Main Nitrogen Source in Cultivation Substrates of Edible and Medicinal Mushrooms
23 Assessing Compositional Differences in Soy Products and Impacts on Health Claims