Kassell B (1970) [66b] Bovine trypsin-kallikrein inhibitor (kunits inhibitor, basic pancreatic trypsin
inhibitor, polyvalent inhibitor from bovine organs). In: Perman GE, Lorand L (eds) Methods in
enzymology, vol 19. Academic Press, New York, pp 844–852
Kato AK (2002) Industrial applications of Maillard-type protein-polysaccharide conjugates. Food
Sci Technol Res 8(3):193–199
Kawakami Y, Tsurugasaki W, Yoshida Y, Igarashi Y, Nakamura S, Osada K (2004) Regulative
actions of dietary soy isoflavone on biological antioxidative system and lipid metabolism in rats.
J Agric Food Chem 52(6):1764–1768
Kennedy AR (1998) Cancer prevention by Bowman–Birk inhibitor concentrate (BBIC). In: Prasad
KN, Cole WC (eds) Cancer nutrition. IOS Press, Amsterdam, pp 93–97
Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM (2006) Analysis of phenolic compounds
and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different
conditions. Eur Food Res Technol 222(1–2):201
Kim HJ, Hwang JT, Kim MJ, Yang HJ, Sung MJ, Kim SH, Park S, Gu EJ, Park Y, Kwon DY
(2014) The inhibitory effect of saponin derived from Cheonggukjang on adipocyte differentiation In vitro. Food Sci Biotechnol 23(4):1273–1278
Kim YM, Huh JS, Lim Y, Cho M (2015) Soy isoflavone glycitin (4
0 -hydroxy-6-methoxyisoflavone7-D-glucoside) promotes human dermal fibroblast cell proliferation and migration via TGF-β
signaling. Phytother Res 29(5):757–769
Kinney AJ, Clemente TE (2005) Modifying soybean oil for enhanced performance in biodiesel
blends. Fuel Process Technol 86(10):1137–1147
Kobayashi M, Egusa S, Fukuda M (2014) Isoflavone and protein constituents of lactic acidfermented soy milk combine to prevent dyslipidemia in rats fed a high cholesterol diet. Nutrients
6(12):5704–5723
Kohli D, Kumar S, Upadhyay S, Mishra R (2017) Preservation and processing of soymilk: a review.
Int J Food Sci Nutr 2(6):66–70
Konovsky J, Lumpkin TA, McClary D (1994) Edamame: the vegetable soybean. In: O’Rourke AD
(ed) Understanding the Japanese food and agrimarket: a multifaceted opportunity. The Haworth
Press, Binghamton, NY, pp 173–181
Konya J, Sathyapalan T, Kilpatrick ES, Atkin SL (2019) The effects of soy protein and cocoa with
or without isoflavones on glycemic control in type 2 diabetes. A double-blind, randomized,
placebo-controlled study. Front Endocrinol 10:1–6. https://doi.org/10.3389/fendo.2019.00296
Kulkarni SD, Wijeratne WB, Wei TM (1992) Production of medium fat soyflour by dry-extrusionexpelling of raw soybean and its use in bread fortification. J Food Sci Technol 29(4):220–223
Kurowska EM, Jordon J, Spence JD, Wetmore S (1997) Effects of substituting dietary soybean
protein and oil for milk protein and fat in subjects with hypercholesterolemia. Clin Invest Med
20(3):162–170
Kurrat A, Blei T, Kluxen FM, Mueller DR, Piechotta M, Soukup ST, Kulling SE, Diel P (2015)
Lifelong exposure to dietary isoflavones reduces risk of obesity in ovariectomized Wistar rats.
Mol Nutr Food Res 59(12):2407–2418
Kuzuhara H, Nishiyama S, Minowa N, Sasaki K, Omoto S (2000) Protective effects of
soyasapogenol A on liver injury mediated by immune response in a concanavalin A-induced
hepatitis model. Eur J Pharmacol 391(1-2):175–181
Kwon T, Kim S, Kim W, Park K, Son H, Seung J, Shin D, Shin S, Lee K, Lee Y, Lee C, Lee H,
Cho S, Cho J, Cho H, Ji K, Hong E (2005) Soybean. In: Utilization history of soybean. Korea
University Press, Seoul, Korea. ISBN: 89-764-156-20
Kwon DY, Daily JW III, Kim HJ, Park S (2010) Antidiabetic effects of fermented soybean products
on type 2 diabetes. Nutr Res 30(1):1–3
Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault MC (2005)
Dietary fiber intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr
82(6):1185–1194
Lajolo FM, Genovese MI (2002) Nutritional significance of lectins and enzyme inhibitors from
legumes. J Agric Food Chem 50(22):6592–6598
1 Soybean (Glycine max)
3 7
inhibitor, polyvalent inhibitor from bovine organs). In: Perman GE, Lorand L (eds) Methods in
enzymology, vol 19. Academic Press, New York, pp 844–852
Kato AK (2002) Industrial applications of Maillard-type protein-polysaccharide conjugates. Food
Sci Technol Res 8(3):193–199
Kawakami Y, Tsurugasaki W, Yoshida Y, Igarashi Y, Nakamura S, Osada K (2004) Regulative
actions of dietary soy isoflavone on biological antioxidative system and lipid metabolism in rats.
J Agric Food Chem 52(6):1764–1768
Kennedy AR (1998) Cancer prevention by Bowman–Birk inhibitor concentrate (BBIC). In: Prasad
KN, Cole WC (eds) Cancer nutrition. IOS Press, Amsterdam, pp 93–97
Kim EH, Kim SH, Chung JI, Chi HY, Kim JA, Chung IM (2006) Analysis of phenolic compounds
and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different
conditions. Eur Food Res Technol 222(1–2):201
Kim HJ, Hwang JT, Kim MJ, Yang HJ, Sung MJ, Kim SH, Park S, Gu EJ, Park Y, Kwon DY
(2014) The inhibitory effect of saponin derived from Cheonggukjang on adipocyte differentiation In vitro. Food Sci Biotechnol 23(4):1273–1278
Kim YM, Huh JS, Lim Y, Cho M (2015) Soy isoflavone glycitin (4
0 -hydroxy-6-methoxyisoflavone7-D-glucoside) promotes human dermal fibroblast cell proliferation and migration via TGF-β
signaling. Phytother Res 29(5):757–769
Kinney AJ, Clemente TE (2005) Modifying soybean oil for enhanced performance in biodiesel
blends. Fuel Process Technol 86(10):1137–1147
Kobayashi M, Egusa S, Fukuda M (2014) Isoflavone and protein constituents of lactic acidfermented soy milk combine to prevent dyslipidemia in rats fed a high cholesterol diet. Nutrients
6(12):5704–5723
Kohli D, Kumar S, Upadhyay S, Mishra R (2017) Preservation and processing of soymilk: a review.
Int J Food Sci Nutr 2(6):66–70
Konovsky J, Lumpkin TA, McClary D (1994) Edamame: the vegetable soybean. In: O’Rourke AD
(ed) Understanding the Japanese food and agrimarket: a multifaceted opportunity. The Haworth
Press, Binghamton, NY, pp 173–181
Konya J, Sathyapalan T, Kilpatrick ES, Atkin SL (2019) The effects of soy protein and cocoa with
or without isoflavones on glycemic control in type 2 diabetes. A double-blind, randomized,
placebo-controlled study. Front Endocrinol 10:1–6. https://doi.org/10.3389/fendo.2019.00296
Kulkarni SD, Wijeratne WB, Wei TM (1992) Production of medium fat soyflour by dry-extrusionexpelling of raw soybean and its use in bread fortification. J Food Sci Technol 29(4):220–223
Kurowska EM, Jordon J, Spence JD, Wetmore S (1997) Effects of substituting dietary soybean
protein and oil for milk protein and fat in subjects with hypercholesterolemia. Clin Invest Med
20(3):162–170
Kurrat A, Blei T, Kluxen FM, Mueller DR, Piechotta M, Soukup ST, Kulling SE, Diel P (2015)
Lifelong exposure to dietary isoflavones reduces risk of obesity in ovariectomized Wistar rats.
Mol Nutr Food Res 59(12):2407–2418
Kuzuhara H, Nishiyama S, Minowa N, Sasaki K, Omoto S (2000) Protective effects of
soyasapogenol A on liver injury mediated by immune response in a concanavalin A-induced
hepatitis model. Eur J Pharmacol 391(1-2):175–181
Kwon T, Kim S, Kim W, Park K, Son H, Seung J, Shin D, Shin S, Lee K, Lee Y, Lee C, Lee H,
Cho S, Cho J, Cho H, Ji K, Hong E (2005) Soybean. In: Utilization history of soybean. Korea
University Press, Seoul, Korea. ISBN: 89-764-156-20
Kwon DY, Daily JW III, Kim HJ, Park S (2010) Antidiabetic effects of fermented soybean products
on type 2 diabetes. Nutr Res 30(1):1–3
Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault MC (2005)
Dietary fiber intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr
82(6):1185–1194
Lajolo FM, Genovese MI (2002) Nutritional significance of lectins and enzyme inhibitors from
legumes. J Agric Food Chem 50(22):6592–6598
1 Soybean (Glycine max)
3 7