02314nam 22005534a 450 991078422780332120230617003214.01-280-90839-497866109083940-85199-065-7(CKB)1000000000344456(EBL)301659(OCoLC)437183007(SSID)ssj0000249119(PQKBManifestationID)11210094(PQKBTitleCode)TC0000249119(PQKBWorkID)10205949(PQKB)11342452(MiAaPQ)EBC301659(Au-PeEL)EBL301659(CaPaEBR)ebr10185863(EXLCZ)99100000000034445620040408d2005 uy 0engur|n|---|||||txtccrSoy protein and formulated meat products[electronic resource] /Henk W. HoogenkampCambridge, MA CABI Pub.c20051 online resource (301 p.)Description based upon print version of record.0-85199-864-X Includes bibliographical references and index.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 patés -- Protein-enhanced fresh meat.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.Meat industry and tradeSoy proteinsMeat industry and trade.Soy proteins.664/.9Hoogenkamp Henk W1485797MiAaPQMiAaPQMiAaPQBOOK9910784227803321Soy protein and formulated meat products3705075UNINA