Abstract
AbstractThe soya protein industry has produced a wide variety of products with specific functionality properties to meet the targeted needs required by the food industry. It is important to recognize that certain of these soya protein products have and perform specific functions in these foods, such as texture forming, gelation, fat and water binding, and emulsification. They contribute to the nutritional and general overall eating quality. Also important is to recognize the limits of application of soya protein technology based on maintaining the traditional quality of the meat, poultry or seafood products. Today, unlike just a few years ago, soya protein products are able to contribute to, not just extend, high‐quality meat, poultry and seafood products. The combination of resource efficiency of soya proteins and new technological advances is constantly expanding the long list of applications worldwide. The function of soy protein products in a variety of processed meat, poultry and seafood products is discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
