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

Cooking induces many chemical and physical modifications in foods; among these the
phytochemical content can change. Many authors have studied variations in vegetable …

In recent years, increased awareness of the health benefits associated with consuming soy-
based foods, knowledge of milk-related allergies and a move towards more sustainable food …

Soy whey is a liquid by-product from tofu and soy protein manufacturing, and is usually
discarded, leading to environmental pollution. This study investigated the feasibility of …

Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of
humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality …

Over the last decades, global concerns regarding possible adverse health effects of
chemical pollutants on the hormonal systems of living organisms in wildlife and humans are …

In this study, a comprehensive metabolite profile analysis of doenjang, a fermented soybean
paste, at various steps of its industrial 5-step production process was conducted, by …

As a traditional soybean product with good quality and a healthy food with many functional
components, tofu is increasingly consumed in people's daily life. Traditional tofu processing …

Rationale: Epidemiological studies that focus on the relationship between dietary isoflavone
intake and the risk of breast cancer still lead to inconsistent conclusions. Herein, we …

Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean
seeds remaining after extraction of the aqueous fraction during the production of tofu and …