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Soy Protein and Formulated Meat Products (Cabi)

HW Hoogenkamp

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ISBN 10: 085199864X / ISBN 13: 9780851998640
Published by CABI, 2004
New Condition: New Hardcover
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Bibliographic Details

Title: Soy Protein and Formulated Meat Products (...

Publisher: CABI

Publication Date: 2004

Binding: Hardcover

Book Condition: New

Edition: First - may be Reissue.

About this title

Synopsis:

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.

Review:

"I would consider Henk Hoogenkamp to be the leading authority on the application of non-meat proteins in meat processing. His book should be a great reference on the subject, not only for academia but for the meat processing industry as well." "Robert E. Rust, Professor Emeritus - Meat Science, Iowa State University, USA; "I feel privileged to have worked with and learned from Henk these past 20 years. His insights have enlightened me, even as his convictions have inspired me. I'm certain the knowledge he shares in his latest volume will have the same effect on his readers." Dan Murphy, Vice President for Public Affairs, American Meat Institute, Washington DC"

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