Fig. 2: The impact of processing on the biochemical composition of variously processed soy-based products. | Nature Food

Fig. 2: The impact of processing on the biochemical composition of variously processed soy-based products.

From: Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Fig. 2

a, Soy-based products classified according to product type, with PCA performed on identified compounds (n = 193). b, Soy-based products classified according to the NOVA classification system, with PCA performed on identified compounds (n = 193). c, Soy-based products classified according to the Poti et al.7 classification system, with PCA performed on identified compounds (n = 193). The variance explained by each principal component is indicated by the percentages on the x and y axes. d, Soy-based products classified according to product type, the NOVA classification system and the Poti et al.7 classification system, illustrated with a Sankey diagram. e, Identified compounds (n = 193) in soy-based products visualized using k-means clustering (z-normalized; numbers represent clusters 1–6).

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