Texturized proteins: Fabrication, flavoring, and nutrition
1978
Kinsella, John E.
A comprehensive review of current methods used for the texturization of proteins, especially soy proteins, is featured. Sensory characteristics (flavor, texture, and color) are discussed in relation to the problems of simulating meat flavored products. The nutritional qualities of texturized products are reviewed. The biological value of protein in such products is, at best, as good as the protein in the raw material. Current regulations concerning the use of texturized proteins in foods and prospects for their use in developing nations are specified. Tables are included.
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