Fabricio O. Silva

Comprehensive two-dimensional liquid chromatographic profiling reveals distinct phytochemical modifications in soybean meal induced by fermentation and enzymatic hydrolysis.

Soybean consumption has been associated with potential health benefits related to the presence of several bioactive compounds, especially isoflavones and soyasaponins. Food processing can drastically modify the phytochemical profile of soybeans, but this complex change cannot be properly investigated by traditional chr...