458Soybean and HealthIwabuchi, S. & Shibasaki, K. (1981). Immunochemical studies <strong>of</strong> the effect <strong>of</strong> ionic-strengthon thermal-denaturation <strong>of</strong> soybean 11s-Globulin. Agricultural and BiologicalChemistry, Vol.45, No., pp. 285-293, ISSN 0002-1369Iwabuchi, S. & Yamauchi, F. (1984). Effects <strong>of</strong> heat and ionic strength upon dissociationassociation<strong>of</strong> soybean protein fractions. Journal <strong>of</strong> Food Science, Vol.49, No.5, pp.1289-1294, ISSN 0022-1147Janssen, F.W.; Voortman, G. & Debaaij, J.A. (1986). Detection <strong>of</strong> soya proteins in heatedmeat-products by blotting and dot blot. Zeitschrift fur Lebensmittel-Untersuchungund -Forschung A, Vol.182, pp. 479-83, ISSN 1432-2331Johnson, P.E.; Van der Plancken, L.; Balasa, A.; Husband, F.A.; Grauwet, T.; Hendrickx, M.;Knorr, D.; Mills, E.N.C. & Mackie, A.R. (2010). High pressure, thermal and pulsedelectric-field-induced structural changes in selected food allergens. MolecularNutrition and Food Research, Vol.54, No.12, pp. 1701-1710, ISSN 1613-4133Jung, S.; Murphy, P.A. & Sala, I. (2008). Is<strong>of</strong>lavone pr<strong>of</strong>iles <strong>of</strong> soymilk as affected by highpressuretreatments <strong>of</strong> soymilk and soybeans. Food Chemistry, Vol.111, No.3, pp.592-598, ISSN 0308-8146Kajiyama, N.; Isobe, S.; Uemura, K. & Noguchi, A. (1995). Changes <strong>of</strong> soy protein underultra-high hydraulic pressure. International Journal <strong>of</strong> Food Science & Technology,Vol.30, No.2, pp. 147-158, ISSN 0950-5423Kato, T.; Katayama, E.; Matsubara, S.; Yuko, O. & Matsuda, T. (2000). Release <strong>of</strong> allergenicproteins from rice grains induced by high hydrostatic pressure. Journal <strong>of</strong>Agricultural and Food Chemistry, Vol.48, No.8, pp. 3124-3129, ISSN 0021-8561Kim, H.K; Nelson-Dooley, C.; Della-Fera, M.A.; Yang, J.Y.; Zhang, W.; Duan, J.H.; Hartzell,D.L.; Hamrick, M.W. & Baile, C. A. (2006). Genistein decreases food intake, bodyweight, and fat pad weight and causes adipose tissue apoptosis in ovariectomizedfemale mice. Journal <strong>of</strong> Nutrition, Vol.136, No.2, pp. 409-414, ISSN 0022-3166Kleber, N.; Maier, S. & Hinrichs, J. (2007). Antigenic response <strong>of</strong> bovine beta-lactoglobulininfluenced by ultra-high pressure treatment and temperature. Innovative FoodScience and Emerging Technologies, Vol.8, No.1, pp. 39-45, ISSN 1466-8564Klein-Tebbe, J.; Wangorsch, A.; Vogel, L.; Crowell, D.N.; Haustein, U.F. & Vieths, S. (2002).Severe oral allergy symdrome and anaphylactic reactions caused by a Bet v 1-related PR-10 protein in soybean, SAM22. Journal <strong>of</strong> Allergy and Clinical Immunology,Vol. 110, No.5, pp. 797-804, ISSN 0091-6749Kobayashi, M. (2005). Immunological functions <strong>of</strong> soy sauce: Hypoallergenicity andantiallergic activity <strong>of</strong> soy sauce. Journal <strong>of</strong> Bioscience and Bioengineering, Vol.100,No.2, pp. 144-151, ISSN 1389-1723Koeppel, R,; Dvorak, V.; Zimmerli, F.; Breitenmoser, A.; Eugster, A. & Waiblinger, H. (2010).Two tetraplex real-time PCR for the detection and quantification <strong>of</strong> DNA fromeight allergens in food. European Food Research and Technology, Vol.230, No.3, pp.367-74, ISSN 1438-2377Koppelman, S.J. & Hefle, S.L. (2006). Detecting allergens in food, Woodhead Publishing, ISBN978-1-85573-728-0, Philadelphia, USAKrishnamurthy, K.; Demirci, A. & Irudayaraj, J.M. (2007). Inactivation <strong>of</strong> Staphylococcusaureus in milk using flow-through pulsed UV-light treatment system. Journal <strong>of</strong>Food Science, Vo.72, No.7, pp. M233-9, ISSN 0022-1147Krishnamurthy, K.; Demirci, A.; Krishnamurthy, K.; Irudayaraj, J.; Yang, W. (2009). Chapter11. UV Pasteurization <strong>of</strong> Food Materials. In: Food Processing Operations Modeling:
Soybean Allergens: Presence, Detection and Methods for Mitigation 459Design and Analysis (2 nd Ed.), J.M. Irudayaraj & S. Jun (Eds.), 281-299, CRC Press,ISBN: 978-1-4200-5553-5, Boca Raton, FL, USALebovka, N.I.; Shynkaryk, M.V.; El-Belghiti, K.; Benjelloun, H. & Vorobiev, E. (2007).Plasmolysis <strong>of</strong> sugarbeet: pulsed electric fields and thermal treatment. Journal <strong>of</strong>Food Engineering, Vol.80, No.2, pp. 639–44, ISSN 0260-8774Lee, C.; Kim, S. & Hong, K. (2004). Aspergillus oryzae GB-107 fermentation improvesnutritional quality <strong>of</strong> food soybeans and feed soybean meals. Journal <strong>of</strong> MedicinalFood, Vol.7, No.4, pp. 430-435, ISSN 1096-120XLee, J.W.; Kim, J.H.; Yook, H.S.; Kang, K.O.; Lee, S.Y.; Hwang, H.J. & Byun, M.W. (2001).Effects <strong>of</strong> gamma radiation on the allergenic and antigenic properties <strong>of</strong> milkproteins. Journal <strong>of</strong> Food Protection, Vol.64, No.2, pp. 272-6, ISSN 0362-028XLee, J.W.; Lee, K.Y.; Yook, H.S.; Lee, S.Y.; Kim, H.Y.; Jo, C. & Byun, M.W. (2002).Allergenicity <strong>of</strong> hen's egg ovomucoid gamma irradiated and heated under differentpH conditions. Journal <strong>of</strong> Food Protection, Vol.65, No.7, pp. 1196-1199, ISSN 0362-028XLee, Y. (1992). Food-processing approaches to altering allergenic potential <strong>of</strong> milk-basedformula. The Journal <strong>of</strong> Pediatrics, Vol.121, No.5, pp. S47-S50, ISSN 0022-3476Lehrer, S.B.; Horner, W.E. & Rees, G. (1996). Why are some proteins allergenic? Implicationsfor biotechnology, Critical Reviews in Food Science and Nutrition, Vol.36, No.6, pp.553-564, ISSN 1040-8398Lehrer, S.B., Ayuso, R. & Reese, G. (2002). Current understanding <strong>of</strong> food allergens. Annals<strong>of</strong> the New York Academy <strong>of</strong> Sciences, Vol. 964, May 2002, pp. 69-85, ISSN 0077-8923Leszczynska, J.; Lacka, A.; Szemraj, J.; Lukamowicz, J. & Zegota, H. (2003). The effect <strong>of</strong>microwave treatment on the immunoreactivity <strong>of</strong> gliadin and wheat flour. EuropeanFood Research and Technology, Vol.217, No.5, pp. 387-391, ISSN 1438-2377L'Hocine, L.; Boye, J. & Jouve, S. (2007). Ionic strength and pH-induced changes in theimmunoreactivity <strong>of</strong> purified soybean glycinin and its relation to protein molecularstructure. Journal <strong>of</strong> Agricultural and Food Chemistry, Vol.55, No.14, pp. 5819-26, ISSN0021-8561Li, Y. (2011). Effect <strong>of</strong> pulsed ultraviolet light, high hydrostatic pressure and non-thermalplasma on the antigenicity <strong>of</strong> almond. M.S. thesis, Department <strong>of</strong> Agricultural andBiological Engineering, <strong>University</strong> <strong>of</strong> Florida, Gainesville, FL, USA 32611Li, Z.X.; Lin, H.; Cao, L.M. & Jameel, K. (2006a). Effect <strong>of</strong> high intensity ultrasound on theallergenicity <strong>of</strong> shrimp. Journal <strong>of</strong> Zhejiang Univversity Science B, Vol.7, No.4, p.251-6, ISSN 1673-565XLi, Z.; Lin, H.; Cao, L. & Jamil, K. (2006b). Reduction <strong>of</strong> allergenic properties <strong>of</strong> shrimp(Penaeus Vannamei) allergens by high intensity ultrasound. European Food Researchand Technology, Vol.223, No.5, pp. 639-644, ISSN 1438-2377Li, Z.; Lin, H.; Cao, L. & Jamil, K. (2007). The influence <strong>of</strong> gamma irradiation on theallergenicity <strong>of</strong> shrimp (Penaeus vannamei). Journal <strong>of</strong> Food Engineering, Vol.79,No.3, pp. 945-949, ISSN 0260-8774Manjaya, J.G.; Suseelan, K.N.; Gopalakrishna, T.; Pawar, S.E. & Bapat, V.A. (2005). Radiationinduced variability <strong>of</strong> seed storage proteins in soybean [Glycine max (L.) Merrill].Food Chemistry, Vol.100, No.4, pp. 1324-1327, ISSN 0308-8146Marayama, N.; Fukada, T. & Saka, S. (2003). Molecular and structural análisis <strong>of</strong>electrophoretic variants <strong>of</strong> soybean seed storage proteins. Phytochemistry, Vol. 64,No.3, pp. 701-708, ISSN 0031-9422
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PrefaceWorldwide, soybean seed prot
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Soybean Products Consumption in the
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20Soybean and HealthWagner, J.D., A
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22Soybean and HealthDifferences in
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24Soybean and Healthfermented chung
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26Soybean and HealthIsoflavones, wh
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28Soybean and HealthThe concentrati
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30Soybean and Health5. Metabolite p
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32Soybean and Healththat various me
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34Soybean and Healtheffects on hypo
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36Soybean and Healthfatty acid oxid
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38Soybean and HealthThe decreased n
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40Soybean and Healththe N-terminus
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42Soybean and HealthYAVE, IVAE, LVA
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44Soybean and Healthrespectively, w
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46Soybean and HealthIn order to des
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48Soybean and Healthpeptides that w
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52Soybean and HealthGibbs, B.F.; Zo
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56Soybean and HealthPak, V.V.; Koo,
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62Soybean and Healthfrom 10.01 ± 1
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64Soybean and Healthmeasured in eac
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66Soybean and HealthFig. 2. Time co
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78Soybean and HealthMalaisse, W.J.
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80Soybean and Healthflavonoids show
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82Soybean and HealthSupplies (Poole
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84Soybean and Healthal., 2004). For
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86Soybean and HealthABFig. 1. IBD p
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The Effect of Flavonoids in Soybean
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Effects of Dietary Soybean Trypsin
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Conjugated Linoleic Acid: A Milk Fa
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Lunasin, a Cancer Preventive Seed P
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9Occurrence of Biogenic Aminesin So
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10Biologically Active Molecules fro
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11From Soybean Phytosterolsto Stero
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12Genistein Derivatization - From a
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14Beneficial Effects of Bioactive P
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15Soy Isoflavones as BioactiveIngre
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16Soybean Oil: How Good or How Bad
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17Anti-Diarrhoeal Aspectsof Ferment
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