Nutritional Aspects of Second Generation Soy Foods-Reference-Cited by-同舟云学术

Nutritional Aspects of Second Generation Soy Foods

Published:2011-04-21 Issue:10 Volume:59 Page:5490-5497
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alezandro Marcela Roquim¹,Granato Daniel¹,Lajolo Franco Maria¹,Genovese Maria Inés¹

Affiliation:

1. Laboratório de Compostos Bioativos de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 São Paulo, SP, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200061c

Reference32 articles.

1. Nutritional and Health Benefits of Soy Proteins

2. Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods

3. U.S. Food and Drug Administration. Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease, 1999; available athttp://www.fda.gov/, accessed March 28, 2010.

4. Isoflavone Composition of American and Japanese Soybeans in Iowa: Effects of Variety, Crop Year, and Location

5. Isoflavones in Soy-Based Foods Consumed in Brazil: Levels, Distribution, and Estimated Intake

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