Contents

### **Preface XIII**

Daniel Biagiotti

**Part 1 Food, Nutrition and Health 1**  Chapter 1 **Soybean in the European Union, Status and Perspective 3**  Yves Bertheau and John Davison Chapter 2 **Storage of Soybeans and Its Effects on Quality of Soybean Sub-Products 47**  Ernandes Rodrigues de Alencar and Lêda Rita D'Antonino Faroni Chapter 3 **High Pressure Treatments of Soybean and Soybean Products 67**  Kashif Ghafoor, Fahad Y.I. AL-Juhaimi and Jiyong Park Chapter 4 **The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour 81**  Nada Nikolić and Miodrag Lazić Chapter 5 **Lipids, Nutrition and Development 95**  Juliana M.C. Borba, Maria Surama P. da Silva and Ana Paula Rocha de Melo Chapter 6 **Inhibition of Soybean Lipoxygenases – Structural and Activity Models for the Lipoxygenase Isoenzymes Family 109**  Veronica Sanda Chedea and Mitsuo Jisaka Chapter 7 **Soybean Phytoestrogens – Friends or Foes? 131**  Branka Šošić-Jurjević, Branko Filipović and Milka Sekulić Chapter 8 **Soybeans (***Glycine max***) and Soybean Products in Poultry and Swine Nutrition 175**  Leilane Rocha Barros Dourado, Leonardo Augusto Fonseca Pascoal,

Nilva Kazue Sakomura, Fernando Guilherme Perazzo Costa and


Contents VII

Chapter 20 **Extraction and Analysis of Inositols** 

Chapter 22 **Soybean Phospholipids 483** 

Daicheng Liu and Fucui Ma

Chapter 24 **Characterization of Enzymes Associated**

**with Degradation of Insoluble Fiber** 

Makoto Shoda and Shinji Mizumoto

Chapter 23 **Soybean Protein Fibres (SPF) 501** Tatjana Rijavec and Živa Zupin

J.A. Campbell, S.C. Goheen and P. Donald

Chapter 21 **Extraction and Enzymatic Modification of Functional** 

**Lipids from Soybean Oil Deodorizer Distillate 447**  Carlos F. Torres, Guzmán Torrelo and Guillermo Reglero

**of Soybean Curd Residue by** *Bacillus subtilis* **523** 

**and Other Carbohydrates from Soybean Plant Tissues 421** 

	- **Part 2 Modern Processing Technologies 265**

VI Contents

Chapter 9 **Protein Sources in Ruminant Nutrition 191** 

Chapter 11 **Productivity and Nutritional Composition of** *Lentinus strigosus* **(Schwinitz)** 

Chapter 12 **Farming System and Management 251** 

**Part 2 Modern Processing Technologies 265** 

**from Biodiesel into Products** 

Chapter 15 **Use of Soybean Oil in Energy Generation 301**

and Ednilton Tavares de Andrade

C. Pirola, D.C. Boffito, G. Carvoli, A. Di Fronzo, V. Ragaini and C.L. Bianchi

Chapter 17 **Processing of Soybean Oil into Fuels 345** 

Chapter 18 **Soybean Biodiesel and Metrology 367** 

Chapter 19 **Machine Vision Identification of Plants 401** 

Morio Matsuzaki

Rogério de Paula Lana

Chapter 14 **Chemical Conversion of Glycerol** 

and Rochel Montero Lago

Chapter 16 **Soybean Oil De-Acidification**

Joanna McFarlane

George. E. Meyer

Chapter 13 **Rationality in the Use** 

H.K. Dei

Federico Infascelli and Vincenzo Piccolo

Monica I. Cutrignelli, Serena Calabrò, Raffaella Tudisco,

Chapter 10 **Soybean as a Feed Ingredient for Livestock and Poultry 215**

**Fries Mushroom from the Amazon Region** 

Ceci Sales-Campos, Bazilio Frasco Vianez and Raimunda Liége Souza de Abreu

**Cultivated in Sawdust Supplemented with Soy Bran 227**

**of Non Renewable Natural Resources in Agriculture 267** 

**for Environmental and Technological Applications 285** 

Roberto Guimarães Pereira, Oscar Edwin Piamba Tulcan, Valdir de Jesus Lameira, Dalni Malta do Espirito Santo Filho

**as a First Step Towards Biodiesel Production 321** 

Vanderléa de Souza, Marcos Paulo Vicentim, Lenise V. Gonçalves, Maurício Guimarães da Fonseca and Viviane Fernandes da Silva

Miguel Araujo Medeiros, Carla M. Macedo Leite


Preface

their fields.

Soybean is one of the most important and valuable agricultural crops. Last decade it has risen to the top-traded commodities, with a multitude of uses. The high protein content of seeds is of primary importance for human food and animal feed. Fat-free soybean meal is a main low-cost source of protein for animal feeds and most prepackaged meals, as well as a good source of protein for the human diet. Soybean is the leading oilseed crop produced and consumed worldwide. The soy vegetable oil is another valuable product of processing the soybean crop and a biofuel feedstock. This book presents new aspects and technologies for the applicability of soybean and soybean products in industry (human food, livestock feed, oil and biodiesel production, textile, medicine) as well as for future uses of some soybean sub-products. The contributions are organized in two sections considering soybean in aspects of food, nutrition and health and modern processing technologies. Each of the sections covers a wide range of topics. The authors are from many countries all over the world and this clearly shows that the soybean research and applications are of global significance. I am confident that book chapters contain useful information in many respects for broad audience and present ideas in help to researchers for advancing

> **Prof. Dora Krezhova**  Space and Solar-Terrestrial Research Institute at the

> > Bulgaria

Bulgarian Academy of Sciences
