Biochemistry and use of soybean isoflavones in functional food development

@article{Hu2019BiochemistryAU,
  title={Biochemistry and use of soybean isoflavones in functional food development},
  author={Chengshen Hu and W. Wong and R. Wu and W. Lai},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2019},
  volume={60},
  pages={2098 - 2112}
}
  • Chengshen Hu, W. Wong, +1 author W. Lai
  • Published 2019
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Abstract Soybeans and their food products exist in the market in various forms, ranging from crude oils and bean meals to nutritious products (e.g. soy milk powers). With the availability of technologies for mass production of soy products and for enrichment of soy components (e.g. phospholipids, saponins, isoflavones, oligosaccharides and edible fiber), the nutritional values of soy products have been enhanced remarkably, offering the potential for functional food development. Among different… CONTINUE READING
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