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后一章即第14章，对美国、中国、日本及澳大利亚在食用大豆品种育种上的发展历史和现状进行了详述，并详细列出了在这些国家已培育并公布出的专用于生产大豆食品的品种。（The Chapter 1 explains the the chemical composition, nutrient and the categorization, health function and changes during the process of bioactive constituents; Chapter 2 introduces the edible soybean products in the market to help readers and consumers get to know and select all kinds of soybean products for its health benefits; Chapter 3 and 4 mainly deal with the chemical property, analytical method, potential health effects and commercial manufacturing of two bioactive constituents: soy isoflavone and soyasaponin; Chapter 5, 6 and 7 discuss three soybean protein products: soybean meal, soy protein concentrate and soybean protein isolate, with an emphasis on their processing techniques, properties and applications in food; Chapter 8 explores major issues of application of soyabean protein in food system; Chapter 9 introduces the processing technique and product of extrusion, another soybean processing method other than extraction; Chapter 10 introduces soybean molasses, a byproduct of the soybean concentration process and its health benefit; the next three chapters are detailed introduction of three traditional soybean foods: green soybean, tempeh and soy sauce, with a focus on their production, processing procedures and health benefits.
The last chapter, Chaoter 14, thoroughly discusses the development and current state of edible soybean breeding in America, China, Japan and Australia, with an exhaustive list of species for existing producing soybean foods that have already been made public in these countries. ）
