Overview and Diseases Prevention, ed. Describes justification for, data compilation, variability, utility, interpretation and quality control of the database. Isoflavone levels vary by food product, sometimes as high as in whole bean and sometimes below limit of detection due to losses during processing. Quantification of genistein and genistin in soybeans and soybean products. Describes levels of the phytoestrogens genistein and genistin in soybean, soy nuts, soy powder, soy mil, and tofu.
Studies show that significant isoflavone losses occur during processing of soybeans.
Changes of isoflavones during processing of soy protein isolates. Mass balance changes during processing. Describes losses of isoflavone during different steps of processing of soybeans into soy protein isolates. Mass balance study of isoflavones during soybean processing. Food Chem .