Texturized proteins: fabrication, flavoring, and nutrition.
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.
D000601:Amino Acids, Essential / Q000032:analysis; D055598:Chemical Phenomena; D002621:Chemistry; D004044:Dietary Proteins / Q000592:standards; D005421:Flavoring Agents; D005433:Flour / Q000032:analysis; D005503:Food Additives; D005511:Food Handling / Q000295:instrumentation; D007881:Legislation, Food; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000592:standards; D013025:Glycine max / Q000032:analysis; D014481:United States; D014815:Vitamins / Q000032:analysis
D000601:Amino Acids, Essential; D004044:Dietary Proteins; D005421:Flavoring Agents; D005503:Food Additives; D014674:Plant Proteins, Dietary; D014815:Vitamins