About the book
Soybean (Glycine max (L.) Merr.) is the leading oil and protein crop of the world, which is used as a source of high quality edible oil, protein and livestock feed. Healthy aspects of soyfoods go beyond the oil and protein and include minor compounds with nutraceutical properties (isoflavones, tocopherols). The genetic improvement of soybean germplasm, based on modern breeding strategies, contributes to advances in production and food processing industry by developing high-yielding and high-quality soybean varieties, hereby enhancing value-added, healthy and safe properties of final soy products. Vegetable soybean is a large-seeded, slightly sweet type of soybean harvested while pods are still green. In many countries vegetable soybean is a new crop and has been accepted by the public. Utilization of vegetable soybean not only provide good nutrition but also enhances human health and longevity. Customer requirements regarding food safety an quality are increasing every day. These requirements are the result of today's life style, food born outbreaks, market globalisation, etc.
This book will provide information about current status of soybean production, processing, utilization and actual food safety management system as well as science based approaches defining the future of soybean for human consumption and animal feed.