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Define Use of Soy Protein Concentrates in Meat products?
This area probably represents the most important application of soy protein concentrates (SPC) in the food industry. SPC is used mostly in comminute meat, poultry and fish products (patties, emulsion type sausages, fish sticks etc.) to increase water and fat retention. The nutritional contribution of soy protein in low-meat, high-fat, low-cost products may also be significant. Typical usage levels, on moisture-free basis, are 5-10% in patties, 2-8% in chilli, 2-12% in meatballs, 3.5% maximum in sausages and 5-10% in fish sticks.
Cilia and Flagella – Protozoans Cilia and flagella basically have a similar structure and distinction between the two on structural basis does not exist. There is a filament o
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Derived Proteins These are not naturally occurring proteins and are obtained from simple proteins by the action of enzymes and chemical agents, heat, mechanical shaking, UV or
NON-STARCH POLYSACCHARIDES A polysaccharide often termed as complex carbohydrate. Besides starch, a mixture of substances called non starch polysaccharide (NSP), also constitut
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