INTRODUCTION

Types of tofu
Benefits of tofu
Product Overview
Baked Goods
Breakfst Creals
Pasta
Beverages and Toppings
Meat, Poultry and Fish Products
Dairy type Products
Milk Blends

PROTEIN EXTRACTION TECHNOLOGY FROM SOY FLOUR

TECHNOLOGY OF SOYMILK WITH THEIR PRODUCTS

Composition and classification
Production Processes
The traditional process
Soybean Varieties
Storage
Cleaning
Dehulling
Blanching/Enzyme Inactivation
Grinding
Fibre Separation (decanting)
Deodorization
Standardization
Flavouring and Formulation
Fortification
Homogenization
UHT (Ultra-high temperature) Treatment
The INTSOY (Illinois) Process
Soymilk Related Products

COAGULATING DEVICE OF SOY MILK

Kinugoshi tofu

MANUFACTURE OF CALCIUM FORTIFIED SOY MILK

Standard Analytical Method for Determing calcium ion Concentration

MANUFACTURING PROCESS TO PREPARE FOOD PRODUCTS BY FERMENTING SOY MILK

Viability and Post Acidification properties of streptococcus thermophilus, selection of a strain of streptococcus thermophilus with reduced Post acidification
Streptococcus thermophilus viability and post acidification on Milk
Streptococcus thermphilus combined with Bifido bacterium viability and Post Acidification on a Substrate of plant origin
Fermentation of an Oat/Soy Mixture by an S thermophilus/Bifidobacterium Ferment
Oat/Soy Mixture: S Thermophilus/Bifidobacterium Ferment, Fruit Flavoured Product
Oat/Soy Mixture, Yoghurt Ferment
Oat/Soy Mixture: S thermophilus/L phantarum Ferment
Oat/Soy Mixture S thermophilus/L.casei Ferment
Almond/Soy mixture S thermophilus/L.casei/Bifidobacte-riumferment
Drink Oat or Almond or Rice/Soy Mixture, Yoghurt Ferment

CEREAL PRODUCT(MILK COATED)

TECHNOLOGY OF SUBSTITUTE OF MILK

The invention
Protein Sources
SPS ase
Process consideration

SOYBEAN MILK WITH ALCOHOLIC BEVERAGES

Evaluation

TOFU, SOYSAUCE, TEMPEL AND MISO

Soy sauce
Miso
Tempeh
MISO
Tofu
Introduction
Regular and siken tofu
KORI-TOFU
Deep fried Tofu
Fermented Tofu

LECITHIN ADDITIVE FOR COATINGS

Phosphatidylethanolamines should generally follow this formula
Phosphatidylcholines should generally follow this formula
Phosphatidylinositols should generally follow this formula
Phosphatidic acids should generallyfollow this formula
Test Methods
Leneta oil Stain Test
Staining and  cleaning
Method 2 Detergent Wash Durability
Method 3- Household Stain Test
Materials
coating Compositions (Paints)
Additives
Stains
Cleaning Compositions

LECITHIN ENZYMATIC MODIFICATION

Overview
Processes for Enzymatic Modification of Lecithin
Reaction in Aqueous Medium
Reaction in Organic Solvent
Enzymes
Phospholipases
Lipases
Immobilization of Enzymes
Hydrolyzed Lecithin Product
Exemplary Reactions
Reaction in Aqueous Medium, Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Simultaneous Addition of Enzymes
Reaction in Aqueous Medium Sequential Addition of Phospholipase D and Lipase
Reaction in Aqueous Medium, Sequential Addition of Phospholipase D, Phospholipase A2, and Lipase
Hydrolysis in Organic Solvent, Single Enzyme

FOOD PRODUCT LECITHIN

LECITHIN CONTAINING SURFACE RELEASE COMPOSITION

Anti-Stick Properties
Appearance of Composition
Viscosity
Type of Spray and Appearance on Pan
Flammability

CHOCOLATE COATING COMPRISING HYDROXYLATED LECITHIN

Milk Chocolate with Lecithin

MANUFACTURING PROCESS FOR DE-OILING CRUDE LECITHIN

LECITHINATED NOODLES AND PROCESS FOR MANUFACTURE

METHOD FOR THE CONVERSION  OF LECITHIN INTO LYSOLECITHIN

CHEWING GUM CONTAINING A LECITHIN/GLYCEROL TRIACETATE BLEND

METHOD OF PREPARING HEAT RESISTANT LECITHIN RELEASE AGENT

Phosphatide Release Agents with improved Heat Tolerance

SOYBEAN HYDROLYZATE

ODOURLESS SOYBEANS

SOYBEAN NOODLE

HYBRID SOYBEAN PRODUCTION

SOYBEAN MILK

Method of Measuring isoflavone compounds content

PLANT ECONOMICS OF SOYA OIL AND CATTLE FEED FROM SOYA BEAN (CUTTING INTO 4 PIECES METHOD)

Plant & Machinery
for Cattle feed
Fixed Capital
Raw Material
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF EXTRACTION OF SOYABEAN OIL FROM SOYABEAN SEEDS (EXPANDER EXTRUSION COOKING PROCESS) WITH SOYA GRITS

Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF FISH FEED FROM SOYABEAN

Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF LECITHIN POWDER (SOYA BASED)

Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF PROTEIN FROM SOYABEAN

Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF PROTEIN HYDROLYSATE FROM SOYABEAN/GROUND NUT

Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SOYA MILK AND PANEER

Plant & Machinery
Soya Machinery
Manufacturers of Paneer
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SOYABEAN CULTIVATION

Land & Building
Fixed Capital
Raw Materials
Total Working Capital/Month
Total capital Investment
Turn Over/Annum

PLANT ECONOMICS OF SOYABEAN NUGGETS

Plant & Machinery
Fixed Capital
Raw Materials
Total working capital/month
Total capital investment
Turn Over/Annum

PLANT ECONOMICS OF SOYA MILK, PANEER AND CURD

Production Capacity
Introduction
Market Potential
Basis & Presumptions
Implementation Schedule
Technical Aspects
Process of Manufacture
Potato Wafers
Quality Control and Standards
Production Capacity (Per Annum)
Pollution Control
Energy Conservation
Financial Aspects Fixed Capital Land & Building
Machinery & Equipment
Working Capital (Per Month)
Personnel (Salary & Wages)
Raw Material
Utilities
Other Contingent Expenses (P.M.)
Working Capital/Total Recuming Expenditure (P.M.)
Total working capital for 2 months
Total Capital Investment
Financial Analysis
Cost of Production (Per annum)
Turnover (Per Annum)

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