|
![]() |
|||
|
||||
OverviewOver the last twenty-five years, a healthy international business has developed in isolated soy protein food ingredients. Today, isolated soy proteins are used primarily as ingredients in processed meat products. They are also used as valuable sources of protein in medical nutritional products and in combination with dairy products around the world Full Product DetailsAuthor: F. H. Schwarz , Marshall Marcus , F J SchwarzPublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.670kg ISBN: 9780367303938ISBN 10: 0367303930 Pages: 360 Publication Date: 31 October 2024 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Forthcoming Availability: Not yet available ![]() This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsForeword -- Policy Implications -- Meat Supply and Demand in Developing Countries: Past Trends and Projections to 2000 -- The Introduction of Isolated Soy Protein Food Ingredients in Sweden: Prospective Impacts on Trade, Food Policy, and Agricultural Resource Use -- Grain and Meat in China: Trends in Consumption, Production, and Imports with Special Reference to Isolated Soy Protein Meat Ingredients -- The Potential Role of Isolated Soy Protein Food Ingredients in Mexico -- Quantifying the Profitability of New Technology -- The Relative Merits of Various Protein Food Ingredients -- The Importance of Traditional Quality for Foods Containing Vegetable Protein IngredientsReviewsAuthor InformationF. H. Schwarz is senior vice president of the Agribusiness Corporation of America in Washington, D.C. Tab Content 6Author Website:Countries AvailableAll regions |