Brazilian soybean products: Functional properties and bioactive compounds

Maria Gabriela Vernaza, Marcio Schmiele, Luz Maria Paucar-Menacho, Caroline Joy Steel, Yoon Kil Chang

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

3 Citas (Scopus)

Resumen

Brazil is the second largest soybean producer in the world, representing 25% of the total world production. Soy has become an important agricultural commodity in the Brazilian economy, because of the application of soy ingredients in a variety of market products and due to their functional properties, as well as biological and health benefits. Consumption of soybean has been linked to cholesterol reduction and prevention of cardiovascular and gastrointestinal diseases, cancer, diabetes and obesity. The health benefits of soy are attributed to the presence of bioactive compounds such as isoflavones, saponins, lunasin and others. It is possible to improve the nutritional value of soybeans when the seeds are submitted to certain processes such as germination. Germination can cause significant changes in the biochemical characteristics of seeds and during this process storage proteins can be degraded by proteases, improving their digestibility; antinutritional factors can be reduced and oligosaccharides hydrolyzed.

Idioma originalInglés
Título de la publicación alojadaHispanic Foods
Subtítulo de la publicación alojadaChemistry and Bioactive Compounds
EditorialAmerican Chemical Society
Páginas259-277
Número de páginas19
ISBN (versión impresa)9780841227460
DOI
EstadoPublicada - 15 nov. 2012
Publicado de forma externa

Serie de la publicación

NombreACS Symposium Series
Volumen1109
ISSN (versión impresa)0097-6156
ISSN (versión digital)1947-5918

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