Soy Protein Products: Characteristics, Nutritional Aspects, and UtilizationThe American Oil Chemists Society, 30 nov. 2001 - 53 pages This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described. |
Table des matières
Historical Aspects | 1 |
Protein Quality and Human Nutrition | 10 |
Health and Soy Protein | 20 |
Functionality of Soy Proteins | 26 |
Regulations Regarding Usage | 41 |
References | 47 |
Expressions et termes fréquents
adults agents amino acid requirements animal protein applications beef Bioavailability blends bread cakes carbohydrates casein cereal cholesterol color concentrates and isolates containing soy protein cookies dairy defatted flakes defatted soy flour diet dietary fiber digestibility doughnuts emulsifying emulsions enzyme essential amino acids FAO/WHO feed fish flavor flours and grits fortification Full-fat functional concentrates functional properties gram Hopkins Human Nutrition hydrated hydrolyzed improved increased infant formulas inhibitors isoflavones Isolated Soy Protein labeling Lecithinated Liener meat products methionine milk protein milk replacers mixes moisture NFDM nitrogen Nutr nutritional value Oil Chem pasta products patties PDCAAS phytic acid poultry processing protein concentrate protein ingredients protein isolate protein quality protein sources Research sausage seafood solubility source of protein soy milk Soy protein isolate soy protein products soybean Steinke studies surimi tein textured soy protein tion tofu Torun USDA vegetable protein products viscosity weight Wilcke