Phytoestrogens are naturally occurring nonsteroidal phenolic plant compounds that, due to
their molecular structure and size, resemble vertebrate steroids estrogens. This review is …

Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In
Western countries, soybeans have been introduced about a hundred years ago and recently …

Food processing can have many beneficial effects. However, processing may also alter the
allergenic properties of food proteins. A wide variety of processing methods is available and …

Currently, growing concerns about sustainable development and health awareness have
driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco …

The conformation and microstructure of soy glycinin were investigated by Fourier transform
infrared spectroscopy and scanning electron microscopy after dry heating and autoclaving …

In this study, functional properties of proteins from Turkish Kabuli type chickpea (CPEs) and
green and red lentil cultivars (LPEs) were characterized and compared with those of soy and …

Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature
conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential …

Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and
lifestyle. It has implicated as the major risk factor for developing hypertension among other …

Background There are several types of plant-based diets, with unknown differences across
diets on total/plant protein intake and variety of plant protein sources consumed. Objective …

One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.)
Kuntze) consists of an aqueous extract produced from the cooking process, which presents …