With the improvement of living standards, consumers' demand for a healthy and sustainable diet is increasing rapidly. The plant-based raw materials are gaining more attention due to their irreplaceable nutritional value and environmental friendliness. Soybean is one of the important plant-based food sources, with excellent nutritional characteristics, including balanced protein composition, rich bioactive components, and high oil and dietary fiber content. Besides, which is also safe for consumption, widely grown, has a high yield, and is relatively affordable, making it a raw material well-accepted by the consumers with great potential for processing and food product development. However, there are some limitations in the soybean processing industry, such as low utilization of bioactive components, insufficient utilization of by-products, unclear mechanism of action in the metabolism of nutrients in processed products, limited application of advanced technology, etc. Thus, research in the high-value-added processing of soybean and utilization of the associated by-products is undoubtedly valuable for human nutrition and could significantly contribute to sustainable food production.
This research topic aims to contribute to the advancement in high-value utilization of soybean’s nutritional components and by-products research, including but not limited to: evaluating the functionality of soybean’s traditional components, analyzing the metabolic regularity of bioactive components, utilizing by-products, developing soybean-based functional foods, using new or innovative technologies to improve the nutritional value of soybean products, and developing plant-based foods with soybean as raw materials. In addition, this research topic will explore the product opportunities and challenges of soybean processing in the modern food industry setting from a nutritional perspective.
This research topic welcomes manuscripts focusing on soybean as plant-based food ingredients or products. The invited manuscript could be, but is not limited to the following topics:
• Nutritional and functional evaluation of bioactive components in soybean;
• Processing applicability of special purpose soybean varieties for different products;
• Technology of whole-soybean processing aimed at raising the soybean utilization ratio;
• Technology and development of plant-based meat processing based on soybean protein;
• Processing and utilization of soybean by-products represented but not limited to soybean dregs (okara) and soybean whey, for producing value-added products;
• Characterization of structural and functional properties of soybean protein;
• Application of biotechnology to enhance the properties of soybean protein;
• Fermentation and germination of soybean to improve the quality of ingredients or products.
With the improvement of living standards, consumers' demand for a healthy and sustainable diet is increasing rapidly. The plant-based raw materials are gaining more attention due to their irreplaceable nutritional value and environmental friendliness. Soybean is one of the important plant-based food sources, with excellent nutritional characteristics, including balanced protein composition, rich bioactive components, and high oil and dietary fiber content. Besides, which is also safe for consumption, widely grown, has a high yield, and is relatively affordable, making it a raw material well-accepted by the consumers with great potential for processing and food product development. However, there are some limitations in the soybean processing industry, such as low utilization of bioactive components, insufficient utilization of by-products, unclear mechanism of action in the metabolism of nutrients in processed products, limited application of advanced technology, etc. Thus, research in the high-value-added processing of soybean and utilization of the associated by-products is undoubtedly valuable for human nutrition and could significantly contribute to sustainable food production.
This research topic aims to contribute to the advancement in high-value utilization of soybean’s nutritional components and by-products research, including but not limited to: evaluating the functionality of soybean’s traditional components, analyzing the metabolic regularity of bioactive components, utilizing by-products, developing soybean-based functional foods, using new or innovative technologies to improve the nutritional value of soybean products, and developing plant-based foods with soybean as raw materials. In addition, this research topic will explore the product opportunities and challenges of soybean processing in the modern food industry setting from a nutritional perspective.
This research topic welcomes manuscripts focusing on soybean as plant-based food ingredients or products. The invited manuscript could be, but is not limited to the following topics:
• Nutritional and functional evaluation of bioactive components in soybean;
• Processing applicability of special purpose soybean varieties for different products;
• Technology of whole-soybean processing aimed at raising the soybean utilization ratio;
• Technology and development of plant-based meat processing based on soybean protein;
• Processing and utilization of soybean by-products represented but not limited to soybean dregs (okara) and soybean whey, for producing value-added products;
• Characterization of structural and functional properties of soybean protein;
• Application of biotechnology to enhance the properties of soybean protein;
• Fermentation and germination of soybean to improve the quality of ingredients or products.