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Bioavailability of soy isoflavones through placental/lactational transfer and soy food
Toxicology and Applied Pharmacology, 2011Isoflavones are non-nutritive components of soy responsible for estrogenic responses observed in vitro and in experimental animals. Possible beneficial effects (e.g., reduction of serum lipids, increased bone mineral density, relief of hot flashes and other menopausal symptoms, mammary and prostate cancer chemoprevention) in humans have been attributed
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Soy proteins for foods centering around soy sauce and tofu
Journal of the American Oil Chemists' Society, 1981AbstractIn the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce.
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Current perspectives on the anti-inflammatory potential of fermented soy foods
Food Research International, 2022Sawlang Borsingh Wann +2 more
exaly
To recommend or not to recommend soy foods
Journal of the American Dietetic Association, 1994openaire +2 more sources
Applications of soy protein hydrolysates in the emerging functional foods: a review
International Journal of Food Science and Technology, 2020Tolulope Ashaolu
exaly