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Soy Protein and Formulated Meat Products.
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.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Wallingford :
CAB International,
2004.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Hoogenkamp, H. W. | |
| 245 | 1 | 0 | |a Soy Protein and Formulated Meat Products. |
| 260 | |a Wallingford : |b CAB International, |c 2004. | ||
| 300 | |a 1 online resource (301 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Soy Protein and Formulated Meat Products; Contents; About the Author; Preface; Foreword; Foreword; Acknowledgements; 1. The Soy Journey; 2. Soy Protein Essentials; 3. Soy Protein Paradigms and Dynamics; 4. A Long and Winding Road: a History ofMeat Processing; 5. Lifestyle Foods Paradigms; 6. Downsizing Super-sized Food; 7. Genetically Modified Organisms (GMOs); 8. Functional Non-meat Protein Properties; 9. Emulsified Meats; 10. Meat Patties; 11. Ingredients for Whole Muscle Meats; 12. Breaded Poultry Foods; 13. Dry Fermented Sausage; 14. Liver Sausage and Pâtés. | |
| 505 | 8 | |a 15. Protein-enhanced Fresh MeatGlossary; Appendices; Index. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Meat industry and trade. | |
| 650 | 0 | |a Soy proteins. | |
| 650 | 6 | |a Protéines de soja. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Emulsions. |2 cabt | |
| 650 | 7 | |a Food marketing. |2 cabt | |
| 650 | 7 | |a Food safety. |2 cabt | |
| 650 | 7 | |a Food technology. |2 cabt | |
| 650 | 7 | |a Meat products. |2 cabt | |
| 650 | 7 | |a Sausages. |2 cabt | |
| 650 | 7 | |a Soya protein. |2 cabt | |
| 650 | 7 | |a Meat industry and trade |2 fast | |
| 650 | 7 | |a Soy proteins |2 fast | |
| 655 | 4 | |a Electronic resource. | |
| 776 | 1 | |z 9780851998640 | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=301659 |z Texto completo |
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| 938 | |a Internet Archive |b INAR |n soyproteinformul0000hoog | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 90839 | ||
| 994 | |a 92 |b IZTAP | ||