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Changes of isoflavones during processing of soy protein isolates

✍ Scribed by C. Wang; Q. Ma; S. Pagadala; M. S. Sherrard; P. G. Krishnan

Book ID: 107495235
Publisher: Springer-Verlag
Year: 1998
Tongue: English
Weight: 72 KB
Volume: 75
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-998-0050-7

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## Abstract Numerous studies have demonstrated the potential of isoflavones occurring in soy (__Glycine max__ L.) and red clover (__Trifolium pratense__ L.) to alleviate climacteric complaints. They have also shown beneficial effects on the cardiovascular system and in the prevention of osteoporosi