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Record Nr. |
UNINA9910809735303321 |
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Autore |
Hoogenkamp Henk W |
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Titolo |
Soy protein and formulated meat products / / Henk W. Hoogenkamp |
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Pubbl/distr/stampa |
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Cambridge, MA, : CABI Pub., c2005 |
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ISBN |
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1-280-90839-4 |
9786610908394 |
0-85199-065-7 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (301 p.) |
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Disciplina |
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Soggetti |
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Meat industry and trade |
Soy proteins |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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The soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and pates -- Protein-enhanced fresh meat. |
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Sommario/riassunto |
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Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products. |
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