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<i>In vitro</i> protein digestibility of plant-based foods and ingredients <i>vs</i> standardized values in growing pigs. [PDF]
Curr Res Food SciGómez-Marín C +4 more
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Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce. [PDF]
FoodsXie Y +8 more
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Soy food consumption and breast cancer
Maturitas, 2013Breast cancer is the most frequently diagnosed cancer in female worldwide and occurs as an interaction of genes and diet. As regards diet numerous studies all over the world have associated the disease with many foods and nutrients including soy and its compounds.
Niki, Mourouti +1 more
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Oxalate and Phytate of Soy Foods
Journal of Agricultural and Food Chemistry, 2005The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation.
Al-Wahsh, Ismail +4 more
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2004
Soybean originated in China, and it is a dominant source of plant protein for human food and animal feed. As well as traditional food uses (e.g. tofu), soy protein can be processed into texturized vegetable protein. The nutritional quality of soy proteins and oil has to be balanced against antinutritional factors, e.g.
openaire +1 more source
Soybean originated in China, and it is a dominant source of plant protein for human food and animal feed. As well as traditional food uses (e.g. tofu), soy protein can be processed into texturized vegetable protein. The nutritional quality of soy proteins and oil has to be balanced against antinutritional factors, e.g.
openaire +1 more source