Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 9; p. 2129
• Main Authors: Colletti, Alessandro, Attrovio, Andrea, Boffa, Luisa, Mantegna, Stefano, Cravotto, Giancarlo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 01.05.2020; MDPI AG
• Subjects: biovalorisation; Dietary Fiber - analysis; Dietary Supplements - analysis; Fermentation; functional foods; Glycine max - chemistry; Lipids - analysis; Lipids - chemistry; nutritional composition; okara; Plant Proteins - analysis; Plant Proteins - chemistry; Polysaccharides - analysis; Polysaccharides - chemistry; Review; Soy Foods - analysis; Soy Milk - chemistry; soybean curd residue; functional foods; biovalorisation; okara; soybean curd residue; nutritional composition

In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...