Nutritional implications of soy

Soy in Health and Disease Prevention

Volumn , Issue , 2005, Pages 1-16

  Sugano, Michihiro ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84931283799     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (10)

1. Watkins, C., Easy ways to get more soy into your diet, INFORM, 15, 10-12, 2004.
2. Liu, K., Soybeans, Chemistry, Technology, and Utilization, Chapman & Hall, New York, 1997.
3. Endres, J.G., Soy Protein Products, Characteristics, Nutritional Aspects, and Utilization, revised and expanded ed., AOCS Press, Champaign, IL, 2001.
4. Descheemaeker, K. and Debruyne, I., Eds., Soy & Health 2000, Clinical Evidence: Dietetic Application, Garant, Leuven, Belgium, 2001.
5. Liu, K.S., Ed., Soybeans as Functional Foods and Ingredients, AOCS Press, Champaign, IL, 2004.
6. Maeda, H., Soluble soybean polysaccharide, in Handbook of Hydrocolloids, Phillips, O.G. and Williams, P.A., Eds., Woodhead Publishing, Cambridge, U.K., 2000, pp. 309-320.
7. Sugano, M. and Koba, K., Effects of dietary protein on lipid metabolism: a multifunctional effect, Ann. N.Y. Acad. Sci., 676, 215-222, 1993.
8. Liu, K.S., Soy oil modification: products, applications, INFORM, 10, 868-878, 1999.
9. Wang, H.-J. and Murphy, P.A., Isoflavone content in commercial soybean foods, J. Agric. Food Chem., 42, 1666-1673, 1994.
10. Wang, H.-J. and Murphy, P.A., Isoflavone composition of American and Japanese soybeans in Iowa: effects of variety, crop year, and location, J. Agric. Food Chem., 42, 1674-1677, 1994.