ABSTRACT
Soy isoflavones are a family of phenolic constituents that are associated with a number of the health-protective effects of soybean and soy food consumption. There is intense interest in the oilseed processing industry and related food industry in evaluating the effects of processing on soy isoflavones. An understanding of the effects of processing on these constituents will allow us to develop new products for the food and nutraceutical industry.
