chapter 1 Soyfoods: Market and Products -- chapter 2 Overview of the Health Effects of Soyfoods -- chapter 3 Processing of Soybeans into Ingredients -- chapter 4 Soy Ingredients in Baking -- chapter 5 Developing and Producing Protein-Enhanced Snacks and Cereals -- chapter 6 Soy in Pasta and Noodles -- chapter 7 Soy Base Extract: Soymilk and Dairy Alternatives -- chapter 8 Meat Alternatives -- chapter 9 Textured Soy Protein Utilization in Meat and Meat Analog Products -- chapter 10 Food Bars -- chapter 11 Ready-To-Drink Soy Protein Nutritional Beverages -- chapter 12 Soy Product Off-Flavor Generating, Masking, and Flavor Creating -- chapter 13 Selecting Soybeans for Food Applications -- chapter 14 World Initiative for Soy in Human Health.