Soy protein and formulated meat products / Henk W. Hoogenkamp.

Format:

Book

Author/Creator:

Hoogenkamp, Henk W.

Language:

English

Subjects (All):

Meat industry and trade.

Soy proteins.

Physical Description:

1 online resource (301 p.)

Edition:

1st ed.

Place of Publication:

Cambridge, MA : CABI Pub., c2005.

Language Note:

English

Summary:

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.

Contents:

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.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-280-90839-4

9786610908394

0-85199-065-7

OCLC:

437183007