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

• Autore: Hoogenkamp Henk W
• 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
• ISBN: 1-280-90839-4; 9786610908394; 0-85199-065-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910809735303321
• Lo trovi qui: Univ. Federico II