Soy protein and formulated meat products / / Henk W. Hoogenkamp
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| Autore: |
Hoogenkamp Henk W
|
| Titolo: |
Soy protein and formulated meat products / / Henk W. Hoogenkamp
|
| Pubblicazione: | Cambridge, MA, : CABI Pub., c2005 |
| Edizione: | 1st ed. |
| 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 pates -- 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 |
| Opac: | Controlla la disponibilità qui |