Soy Protein and Formulated Meat Products

Henk Hoogenkamp (Autor)

Buch | Hardcover

304 Seiten

2004
CABI Publishing (Verlag)
978-0-85199-864-0 (ISBN)

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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 overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formulations. These topics are related to the major issues that face consumers and manufacturers, including healthy lifestyles, food safety and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry- and other meat-based foods. The author has vast experience in industry and is a pioneer of the use of soy proteins, of the concept of "lifestyle foods" and of the growing impact of vegetarian food preferences.

1: Foreword, Dan Murphy 2: Foreword, Patrick Mannion 3: The Soy Journey 4: Soy Protein Essentials 5: Soy Protein Paradigms and Dynamics 6: A Long and Winding Road: A History of Meat Processing 7: Lifestyle Foods Paradigms 8: Downsizing Super-Sized Food 9: Genetically Modified Organisms (GMO) 10: Functional Non-meat Protein Properties 11: Emulsified Meats 12: Meat Patties 13: Ingredients for Whole Muscle Meats 14: Breaded Poultry Foods 15: Dry Fermented Sausage 16: Liver Sausage and Pâtés 17: Protein Enhanced Fresh Meat

Erscheint lt. Verlag	8.12.2004
Verlagsort	Wallingford
Sprache	englisch
Maße	172 x 244 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-85199-864-X / 085199864X
ISBN-13	978-0-85199-864-0 / 9780851998640
Zustand	Neuware