Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs

Soy is a growing protein source; however, the isoflavones it contains are of concern, as they exhibit estrogenic activities whose toxicological limits might be exceeded. Reducing their concentrations to safe levels while preserving nutritional quality in soy foodstuffs is therefore a matter of publi...

Descripción completa

Detalles Bibliográficos
Autores principales: Bensaada, Souad, Chabrier, François, Ginisty, Pascal, Ferrand, Carine, Peruzzi, Gabriele, Valat, Marc, Bennetau-Pelissero, Catherine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093994/
https://www.ncbi.nlm.nih.gov/pubmed/37048361
http://dx.doi.org/10.3390/foods12071540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093994/
https://www.ncbi.nlm.nih.gov/pubmed/37048361
http://dx.doi.org/10.3390/foods12071540

Ejemplares similares