| Description |
xiii, 285 pages : illustrations ; 25 cm |
| 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 pate ́s -- Protein-enhanced fresh meat |
| Summary |
"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 customers 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 the industry and has been a pioneer of the use of soy proteins, of the concept of lifestyle foods and of the growing impact of vegetarian food preferences. The book will be of great interest to advanced students and professionals in human nutrition and in food and meat science and technology."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Meat industry and trade.
|
|
Soy proteins.
|
| LC no. |
2004008150 |
| ISBN |
085199864X alkaline paper |
|
