Spun-fiber textured products
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality,...
Ausführliche Beschreibung
Autor*in: |
Rosenfield, Daniel [verfasserIn] |
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Format: |
Artikel |
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Sprache: |
Englisch |
Erschienen: |
1974 |
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Schlagwörter: |
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Anmerkung: |
© AOCS Press 1974 |
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Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 51(1974), 1 vom: Jan., Seite 91A-94A |
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Übergeordnetes Werk: |
volume:51 ; year:1974 ; number:1 ; month:01 ; pages:91A-94A |
Links: |
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DOI / URN: |
10.1007/BF02542099 |
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Katalog-ID: |
OLC2068049414 |
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10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
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10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
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10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
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10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
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10.1007/BF02542099 doi (DE-627)OLC2068049414 (DE-He213)BF02542099-p DE-627 ger DE-627 rakwb eng 660 VZ Rosenfield, Daniel verfasserin aut Spun-fiber textured products 1974 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 1974 Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. Protein Efficiency Ratio Sodium Caseinate Ground Beef Recommended Daily Allowance Texture Vegetable Protein Hartman, Warren E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 51(1974), 1 vom: Jan., Seite 91A-94A (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:51 year:1974 number:1 month:01 pages:91A-94A https://doi.org/10.1007/BF02542099 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4125 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 51 1974 1 01 91A-94A |
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Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
abstractGer |
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
abstract_unstemmed |
Abstract The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun-fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed. © AOCS Press 1974 |
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up_date |
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