Vai al contenuto principale della pagina

Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp



(Visualizza in formato marc)    (Visualizza in BIBFRAME)

Autore: Hoogenkamp Henk W Visualizza persona
Titolo: Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp Visualizza cluster
Pubblicazione: Cambridge, MA, : CABI Pub., c2005
Descrizione fisica: 1 online resource (301 p.)
Disciplina: 664/.9
Soggetto topico: Meat industry and trade
Soy proteins
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: 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.
Sommario/riassunto: 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.
Titolo autorizzato: Soy protein and formulated meat products  Visualizza cluster
ISBN: 1-280-90839-4
9786610908394
0-85199-065-7
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910784227803321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui