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

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...

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Bibliographic Details
Main Authors: Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, Catherine Bennetau-Pelissero
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
genistein
daidzein
consumer exposure
manufacturing process
soybean
isoflavone removal
Online Access:https://www.mdpi.com/2304-8158/12/7/1540

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