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Vegetable protein marketing : food psychology, nutrition & health, sustainability, food security, biotechnology, protein applications in meat, food & beverages / Henk Hoogenkamp.

  • Hoogenkamp, Henk W.
Date
2011
  • Books

About this work

Description

Henk Hoogenkamp continues to prove with his latest book why he is world's most quoted and referenced writer discussing vegetable protein solutions. Vegetable Protein Marketing is an authoritative overview covering a wide selection of seemingly unrelated topics that influence food security, health, sustainability, affordability and dietary enjoyment. Vegetable protein will be key for the future of our world. Without it, the world will not be able to sustain a quality of life for a rapid growing population, reaching 9.4 billion by 2050. Despite attempts by environmentalists and special interest groups, world meat consumption is expected to rise sharply. Fortunately, vegetable protein based technologies are now available to augment meat products by using meat analog extrusion technology. On a worldwide basis, more than 50% of all vegetable protein sources available for human consumption, will be used in formulated and or enhanced meat products. Extruded vegetable protein ingredients that uniquely simulated meat texture will allow further growth of this important segment. Using premium quality vegetable protein sources to augment or simulate traditional dairy foods and beverages will generate the same growth curves. Combined in one book (700 p.), marketing executives, food technologists and business strategists need to stay ahead of the curve and read about the dynamics of vegetable protein.

Publication/Creation

[Place of publication not identified] : Henk Hoogenkamp, 2011.
Printed in the USA.

Physical description

699 pages ; 23 cm

Notes

Date taken from text, page 8.

Contents

Is "green" sustainable? -- Lifestyle dimensions -- The new foodscape -- Re-shaping the perception of public health -- Snacking -- GMO-biotechnology : Food security and sustainability -- GMO -- for better or worse -- Does obesity need brain surgery? -- Diabetes : Controlling the hidden disease -- Nutrigenomics -- Too much or too little : Sodium, potassium and nitrate? -- The roots of soy -- Soy derailed -- Soy protein : A long and winding road -- Soy protein : Challenges and solutions -- Real meal meat analogs -- Rice bran protein explained -- Rice bran : A natural food ingredient -- More rice bran dimensions -- Rice bran : Soy's non-allergenic competitor -- Trending beverages -- Ingredient branding : Is is worth the effort? -- A fast forward history of meat processing -- Old becomes new : Vegetable protein in processed meat -- Functional ingredients for meat products -- Protein performance in meat emulsion stability -- Emulsified meat products -- Building a better burger -- Whole-muscle meat -- Poultry foods : "More for less" -- Restructured and protein-enhanced meat -- App. I. Preferred pH values of pre-processed meat -- App. II. Processing variables affecting microbial organisms -- App. III. Essential meat spices -- App. IV. Glossary of descriptive taste terms -- App. V. Analysis of stabilized rice bran.

Languages

  • English


Where to find it

  • Location

    Medical Collection WB430 2011H77v

    Access

    Open shelves

Permanent link


Identifiers

ISBN

  • 1466258632
  • 9781466258631