2020
DOI: 10.4067/s0717-75182020000300463
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Soy protein: a food allergen frequently used in the preparation of meat products

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Cited by 4 publications
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“…Soybean is commonly used as food additive for its properties as a water and fat absorber, emulsifier, foaming material, gelatinizer, protein filler, or binder. , Several countries regulate or limit the use of soybean in food products, particularly in meat products. Wang et al and Verhoeckx et al summarized the typical food-processing steps applied for soybean, including thermal processing, fermentation, hydrolysis, pressure treatment, and chemical treatment.…”
Section: Food Processingmentioning
confidence: 99%
“…Soybean is commonly used as food additive for its properties as a water and fat absorber, emulsifier, foaming material, gelatinizer, protein filler, or binder. , Several countries regulate or limit the use of soybean in food products, particularly in meat products. Wang et al and Verhoeckx et al summarized the typical food-processing steps applied for soybean, including thermal processing, fermentation, hydrolysis, pressure treatment, and chemical treatment.…”
Section: Food Processingmentioning
confidence: 99%