文章基本信息

标题：Functional Food Components of Soy and Soy Products
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作者：Dilara Nilüfer ; Dilek Boyacıoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2008
卷号：33
期号：5
出版社：Association of Food Technology, Turkey
摘要：Soy products, with their high content of soy protein, isoflavones , omega-3-fatty acid and dietary fiber are potential functional food ingredients. Consequently, for all their positive effects on health, there is an increasing trend in product development to integrate soy into conventional foods either as a complete or partial replacement. Positive health effects of soybean can be supplied to consumers via soy products that are widely consumed and having acceptable quality. As variety of soy ingredients are available in the world market, it is critical to understand their functions for optimization of product nutrition, functionality, taste and cost. The objective of this study is to evaluate the functional food components of soy ingredients by means of their health effects, process effects and applications on several products.
关键词：Soy protein; dietary fiber; isoflavones ; phenolic compounds