Achieving success with meat analogs

Food Technology

Volumn 60, Issue 1, 2006, Pages 28-34

  Egbert, Russ ^a   Borders, Cheryl ^b  

^a IFT ^*

^b ARCHER DANIELS MIDLAND COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SCIENTISTS; MEAT ANALOGS; MIMICKERS;

FOOD PROCESSING; MARKETING; PROTEINS;

MEATS;

EID: 32544439513     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (3)

1. FNS. 2000. Modification of the "vegetable protein products" requirements for the National School Lunch Program, School Breakfast Program, Summer Food Service Program and Child and Adult Care Food Program. Final rule. Food and Nutrition Service, U.S. Dept. of Agriculture, Fed. Reg. 65: 12429-12442.
2. Hegenbart, S. 2002. Soy: The beneficial bean, Food Prod. Design, www.foodproductdesign.com/archive/2002/0102DE.html.
3. Shurtleff, W. and Aoyagi, A. 2004. "History of soy protein concentrates, isolates, and textured soy protein products. Chapter in the unpublished manuscript, "History of Soybeans and Soyfoods: 1100 B.C. to the 1980s." www.thesoydailyclub.com/SFC/MSPproducts55.asp.