Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs
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DOI: 10.3390/foods12071540
Abstract: 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… read more here.
Keywords: reduce isoflavones; improved food; processing techniques; techniques reduce ... See more keywords