Dr. Lourdes Amigo, Instituto de Fermentaciones, Industriales (CSIC), Juan de la Cierva, 3,
28006 Madrid, Spain The use of soyabean proteins as meat extenders has spread …

The effects of fat substitution using two commercial inulin products on the physico-chemical
properties and eating quality of a comminuted meat product (breakfast sausage) were …

The effects of soy protein concentrate and κ-carrageenan mix (GELPRO, 3: 1 ratio)(ranging
from 0 to 3%) and varying levels of collar fat (ranging from 20 to 40%) on comminuted …

The use of vegetable proteins in various types of meat products is common practice. In order
to control food specifications, also with regard to food fraud and allergenic potential, a …

The increasing interest in functional and healthy food products has promoted the use of
soybean in the manufacture of foods for human consumption. Soybean basic products …

Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy
protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers …

Abstract Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan
gum) at different concentrations on quality characteristics and nutritional properties of …

The issue of deliberate addition of antigenic proteins to foodstuffs for ameliorating bulk
properties or the unintentional cross-contamination poses potentially life-threatening health …

This project investigated the use of integrating mushrooms into beef taco filling as a means
to reduce overall sodium for food service applications. Initial product development used …

Based on the rice bran instant powder obtained by enzymolysis and spray drying of rice
bran in the earlier stage, this study investigated the effects of the addition of soybean protein …