The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.
Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and Isoflavones Related to Soybean Processing
Open accessAbstract
Soybeans are high in protein but also contain a number of minor constituents traditionally considered to be antinutritional factors. These include trypsin inhibitors, phytic acid, saponins and isoflavones. These compounds are now thought to have beneficial biological effects in the diet, such as lowering blood cholesterol or preventing cancer. Soybean processing changes the content of these minor constituents in various ways. This review discusses the changes in content of trypsin inhibitors, phytic acid, saponins and isoflavones as soybeans are processed into the conventional protein ingredients, flours, concentrates and isolates, as well as some of the traditional Oriental soybean foods.
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Cites
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Sacks, F. M., Lichtenstein, A., Van Horn, L., Harris, W., Kris-Etherton, P., & Winston, M. (2006) · Circulation · doi:10.1161/circulationaha.106.171052 · Cited by 656
Functional and edible uses of soy protein products
Singh, P., Kumar, R., Sabapathy, S. N., & Bawa, A. S. (2008) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00025.x · Cited by 506
Tempe fermentation, innovation and functionality: update into the third millenium
Nout, M. J. R., & Kiers, J. L. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2004.02471.x · Cited by 399
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Jang, C. H., Oh, J., Lim, J. S., Kim, H. J., & Kim, J.-S. (2021) · Foods · doi:10.3390/foods10030636 · Cited by 100
Dewell, A., Hollenbeck, P. L. W., & Hollenbeck, C. B. (2006) · The Journal of Clinical Endocrinology & Metabolism · doi:10.1210/jc.2004-2350 · Cited by 90
Metadata
- Authors
- Anderson, R. L., & Wolf, W. J.
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 1995-03
- Volume
- 125
- Issue
- 3 Suppl
- Pages
- 581S-588S
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2159689869
- Cited by
- 409
- References
- 25
- FWCI
- 10.60
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- CoChat. (2026). Citation check: Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and Isoflavones Related to Soybean Processing. https://app.cochat.ai/papers/10.1093/jn/125.3_suppl.581s
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- Anderson, R. L., & Wolf, W. J. (1995). Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and Isoflavones Related to Soybean Processing. The Journal of Nutrition. https://doi.org/10.1093/jn/125.3_suppl.581s
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
