Nonmeat protein alternatives as meat extenders and meat analogs

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 5, 2010, Pages 513-529

  Asgar, M A ^a   Fazilah, A ^b   Huda, Nurul ^b   Bhat, Rajeev ^b   Karim, A A ^b  

^a UNIVERSITY OF RAJSHAHI   (Bangladesh)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL DISEASE; ANIMAL PROTEINS; ANTINUTRIENTS; BENEFICIAL EFFECTS; FOOD INGREDIENTS; FUNCTIONAL FOOD PRODUCTS; FUNCTIONAL PROPERTIES; LOW COSTS; MEAT ANALOG; MEAT PRODUCTS; NEGATIVE IMPACTS; NON-MEAT PROTEINS; PLANT PROTEINS; PROCESSING METHOD; PROMOTING ROLE; PROTEIN CONTENTS; PROTEIN FOOD; PROTEIN SOURCES; SOYBEAN PROTEINS; STRONG DEMAND; TEXTURIZATION; VEGETABLE PROTEIN; WHEAT GLUTEN;

AMINO ACIDS; ANIMALS; FOOD ADDITIVES; MEATS; OILSEEDS; TEXTURES; VEGETABLES;

PROTEINS;

ANIMALIA; GLYCINE MAX; MICROPUS; TRITICUM AESTIVUM;

EID: 77956402095     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00124.x     Document Type: Article

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