Format

Send to

Choose Destination
J Nutr. 1995 Mar;125(3 Suppl):570S-572S. doi: 10.1093/jn/125.suppl_3.570S.

Traditional soyfoods: processing and products.

Author information

1
Soyatech, Inc., Bar Harbor, ME 04609.

Abstract

Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. Soyfoods are typically divided into two categories: nonfermented and fermented. Traditional nonfermented soyfoods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soyfoods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products. This paper presents a brief overview of processing techniques used in the manufacture of traditional soyfoods.

PMID:
7884535
DOI:
10.1093/jn/125.suppl_3.570S
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Silverchair Information Systems
Loading ...
Support Center