Soybean continues to be a major food source for human and animal populations around the world. This book is the first volume in a four-volume set that comprehensively covers all areas of soybean cultivation, production, biochemical properties and feed and non-food uses. It draws together research by leading experts from around the world, giving the reader an informed and wide-ranging view of the current field of soybean research. Major themes include the bioactive compounds found in soy, approaches to pest and disease resistance, genetic and genomic research, novel approaches for yield enhancement, the physiology and biochemistry of soy, nutritional and health issues relating to soybean, new trends for improving the quality of soybean products, such as soy bran and livestock feeds, new approaches to analysing the properties of soy, such as by liquid chromatography and mass spectrometry, and the molecular aspects of breeding soybean for increased resistance and improved nutrition. The books will be of great value to students, researchers and professionals working in soybean production, as well as plant scientists with an interest in the latest approaches to plant breeding.
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