Texturized proteins: Fabrication, flavoring, and nutrition∗
- 1 November 1978
- journal article
- review article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 10 (2) , 147-207
- https://doi.org/10.1080/10408397809527248
Abstract
This paper provides a comprehensive review of the current methods used for the texurization of proteins, with emphasis on soy proteins. The sensory characteristics, i.e., flavor, texture, and color are discussed, particularly in relation to the problems of simulating meat flavored products. The nutritional qualities of texturized products are reviewed, and current regulations concerning their use in foods are cited.Keywords
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