FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2016064360> ?p ?o ?g. }

• W2016064360 abstract "Production of soybeans and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. This review of the literature examines these issues. Despite potential changes in nutritive value during processing, soy foods processing below 100oC for short periods, may not adversely affectnutritive value. However, heat inactivation of trypsin inhibitors, denaturation of soybean globulins and haemagglutenins, increases soy protein bioavailability. Excessive heating can impair nutritive value by making lysine unavailable, as serine, cystine and cysteine are converted to a dehydroprotein intermediate that reacts with lysine to form lysinoalanine. Tryptophan and methionine are also lost duringexcessive heating. The acylation reaction catalyzed by alkali, generates lysinoalanine, an unavailable and potentially toxic compound. In rats, ingestion of lysinoalanine results in diarrhoea, pancreatic hyperplasia, and loss of hair. At levels present in foods, protein-bound lysinoalanine does not cause nephrotoxicity in humans. Heat treatments at alkaline pH result in destruction of arginine, which is converted to ornithine, urea, citrulline and ammonia, while cysteine is converted into dehydroalanine. Serine, threonine and lysine are also reduced at alkaline pH. Theseconditions may be present during alkali refining of soy oil. Carbohydrates with free reducing groups react with carbonyl groups on proteins as part of the Maillard reaction. Heat treatments at alkaline pH and above 200oC cause isomerization of amino acids, leading to formation of racemic mixtures of L and D forms. Since Disomers have reduced bioavailability and some including D-proline are reported to be toxic, racemization of an essential amino acid reduces its nutritional value. Changes in lipids include oxidation, loss of lipid-soluble vitamins and change of fatty acids from cis to trans isomers. Autoxidation of unsaturated fatty acids initiates free radicalformation leading to destruction of unsaturated fatty acids, with potential reduction of essential fatty acid content. Oxidized lipid-protein interaction products are important precursors of atherosclerotic plaques in vivo. Carotenoids are lost on bleaching, thereby reducing Vitamin A potential. Vitamin E is lost during oil refining. Roasting and toasting have no effect on soy isoflavones, but organic solvents remove them, while fermentation increases their bioavailability. Dehulling reduces total mineral content but most soy minerals follow protein or meal, while sodium and potassium are lost in wash water. To minimize adverse changes, minimal washing, fermentation, reduction of hydrogenation temperature and thermal processing below 100oC for short periods, are recommended." @default.
• W2016064360 created "2016-06-24" @default.
• W2016064360 creator A5078080782 @default.
• W2016064360 date "2011-09-01" @default.
• W2016064360 modified "2023-10-18" @default.
• W2016064360 title "Effects of processing on soybean nutrients and potential impact on consumer health: An overview" @default.
• W2016064360 cites W1509681528 @default.
• W2016064360 cites W1509909912 @default.
• W2016064360 cites W2020164750 @default.
• W2016064360 cites W3202550526 @default.
• W2016064360 doi "https://doi.org/10.4314/ajfand.v11i4.69170" @default.
• W2016064360 hasPublicationYear "2011" @default.
• W2016064360 type Work @default.
• W2016064360 sameAs 2016064360 @default.
• W2016064360 citedByCount "21" @default.
• W2016064360 countsByYear W20160643602013 @default.
• W2016064360 countsByYear W20160643602015 @default.
• W2016064360 countsByYear W20160643602016 @default.
• W2016064360 countsByYear W20160643602017 @default.
• W2016064360 countsByYear W20160643602018 @default.
• W2016064360 countsByYear W20160643602019 @default.
• W2016064360 countsByYear W20160643602021 @default.
• W2016064360 countsByYear W20160643602022 @default.
• W2016064360 countsByYear W20160643602023 @default.
• W2016064360 crossrefType "journal-article" @default.
• W2016064360 hasAuthorship W2016064360A5078080782 @default.
• W2016064360 hasBestOaLocation W20160643601 @default.
• W2016064360 hasConcept C178790620 @default.
• W2016064360 hasConcept C181199279 @default.
• W2016064360 hasConcept C181389837 @default.
• W2016064360 hasConcept C185592680 @default.
• W2016064360 hasConcept C2776016237 @default.
• W2016064360 hasConcept C2776706248 @default.
• W2016064360 hasConcept C2777608289 @default.
• W2016064360 hasConcept C2779201268 @default.
• W2016064360 hasConcept C31903555 @default.
• W2016064360 hasConcept C35378473 @default.
• W2016064360 hasConcept C515207424 @default.
• W2016064360 hasConcept C55493867 @default.
• W2016064360 hasConcept C60002323 @default.
• W2016064360 hasConcept C60644358 @default.
• W2016064360 hasConcept C86803240 @default.
• W2016064360 hasConceptScore W2016064360C178790620 @default.
• W2016064360 hasConceptScore W2016064360C181199279 @default.
• W2016064360 hasConceptScore W2016064360C181389837 @default.
• W2016064360 hasConceptScore W2016064360C185592680 @default.
• W2016064360 hasConceptScore W2016064360C2776016237 @default.
• W2016064360 hasConceptScore W2016064360C2776706248 @default.
• W2016064360 hasConceptScore W2016064360C2777608289 @default.
• W2016064360 hasConceptScore W2016064360C2779201268 @default.
• W2016064360 hasConceptScore W2016064360C31903555 @default.
• W2016064360 hasConceptScore W2016064360C35378473 @default.
• W2016064360 hasConceptScore W2016064360C515207424 @default.
• W2016064360 hasConceptScore W2016064360C55493867 @default.
• W2016064360 hasConceptScore W2016064360C60002323 @default.
• W2016064360 hasConceptScore W2016064360C60644358 @default.
• W2016064360 hasConceptScore W2016064360C86803240 @default.
• W2016064360 hasIssue "4" @default.
• W2016064360 hasLocation W20160643601 @default.
• W2016064360 hasLocation W20160643602 @default.
• W2016064360 hasLocation W20160643603 @default.
• W2016064360 hasOpenAccess W2016064360 @default.
• W2016064360 hasPrimaryLocation W20160643601 @default.
• W2016064360 hasRelatedWork W1606909791 @default.
• W2016064360 hasRelatedWork W1674514551 @default.
• W2016064360 hasRelatedWork W1799920322 @default.
• W2016064360 hasRelatedWork W2045878630 @default.
• W2016064360 hasRelatedWork W2046708539 @default.
• W2016064360 hasRelatedWork W2072160412 @default.
• W2016064360 hasRelatedWork W2093063621 @default.
• W2016064360 hasRelatedWork W2326822531 @default.
• W2016064360 hasRelatedWork W2480959260 @default.
• W2016064360 hasRelatedWork W2944250624 @default.
• W2016064360 hasVolume "11" @default.
• W2016064360 isParatext "false" @default.
• W2016064360 isRetracted "false" @default.
• W2016064360 magId "2016064360" @default.
• W2016064360 workType "article" @default.