The Resource Soy protein and formulated meat products, Henk W. Hoogenkamp

Soy protein and formulated meat products, Henk W. Hoogenkamp

Label
Soy protein and formulated meat products
Title
Soy protein and formulated meat products
Statement of responsibility
Henk W. Hoogenkamp
Creator
Subject
Language
eng
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
Cataloging source
DLC
Dewey number
664/.9
Illustrations
illustrations
Index
index present
LC call number
TS1960
LC item number
.H66 2005
Literary form
non fiction
Nature of contents
bibliography
Label
Soy protein and formulated meat products, Henk W. Hoogenkamp
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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 patés -- Protein-enhanced fresh meat
Control code
ocn232160401
Dimensions
unknown
Extent
1 online resource (xiii, 285 pages)
Form of item
online
Isbn
9780851990651
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
http://library.link/vocab/recordID
.b36027285
Specific material designation
remote
System control number
  • (OCoLC)232160401
  • pebcs0851990657

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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