TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

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Processed plant proteins. Plants provide the major portion of protein requirements by animals. However, due to their deficiency in one or more amino acids, plant proteins are usually fortified with synthetic amino acids or another protein source ... Various processed soybean products have been used in animal and poultry feeding. These [products] include soybean protein concentrates (SPC), soybean protein isolates (SPI), and products in which the soybean was pretreated with enzymes and/or microorganisms. Processed soy products are distinctly different to SBM [soybean meal] [and] they ... contain a significantly lower amount of oligosaccharides and antigenic substances. ... Replacement of SBM with these processed products in animal diets is believed to result in a better growth performance ...  3, fiche 1, Anglais, - processed%20plant%20protein

Fiche 1,  Justifications,  Français

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

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In general, proteins of animal origin have higher digestibility and a more adequate, better balanced supply of essential amino acids than those from plant sources. Whole egg protein is considered to have the highest biological value of all food proteins ... Cereal proteins are often low in lysine and in certain cases they also lack methionine ... The nutritional deficits of many plant proteins can be corrected or improved by blending together those which complement each other nutritionally.  3, fiche 2, Anglais, - plant%20protein

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 CONT

La valeur alimentaire des protéines végétales n'est pas aussi grande que celle des protéines animales : elles sont le plus souvent déficitaires en certains acides aminés, et en particulier en lysine et en méthionine, quand on les compare à l'albumine de l'œuf, prise comme référence.  2, fiche 2, Français, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 DEF

A protein obtained from any vegetable, including soybeans, which is broken down into amino acids by a chemical process called "acid hydrolysis."  2, fiche 3, Anglais, - hydrolyzed%20vegetable%20protein

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HVP is used as a flavour enhancer.  2, fiche 3, Anglais, - hydrolyzed%20vegetable%20protein

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 DEF

Protéine tirée d'une source végétale, telle que le maïs, le soja ou le blé, qui est décomposée en acides aminés par un procédé chimique (hydrolyse acide) ou enzymatique.  3, fiche 3, Français, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale%20hydrolys%C3%A9e

Record number: 3, Textual support number: 1 OBS

Elle possède un léger goût de viande et sert de renforçateur d'arôme.  3, fiche 3, Français, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale%20hydrolys%C3%A9e

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Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

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Spun or extruded vegetable protein, usually made to simulate meat.  5, fiche 5, Anglais, - texturized%20vegetable%20protein

Record number: 5, Textual support number: 1 OBS

Product made primarily from soy flour. It is purchased dry, either in granules (which is most common) or chunks, and generally rehydrated during cooking. The flavor is neutral, so it absorbs the flavors of the other foods it is cooked with. It is often used as a meat substitute, as it is high in protein.  2, fiche 5, Anglais, - texturized%20vegetable%20protein

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Applied to soy protein products, the terms "texturization" or "texturing" mean the development of a physical structure which will provide, when eaten, a sensation of eating meat.  6, fiche 5, Anglais, - texturized%20vegetable%20protein

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 DEF

Produit obtenu par cuisson-extrusion à partir de protéines végétales imitant la texture fibreuse des produits carnés et destiné à les remplacer.  1, fiche 5, Français, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale%20textur%C3%A9e

Fiche 5,  Justifications,  Espagnol

Record number: 5, Textual support number: 1 DEF

Producto elaborado a partir de harina de soja desgrasada y micronizada.  2, fiche 5, Espagnol, - prote%C3%ADna%20vegetal%20texturizada

Record number: 5, Textual support number: 1 OBS

[...] existe la soja texturizada con distintos calibres: desde la fina [...] a la más gruesa, lo que apunta a la posibilidad de utilizar la proteína texturizada de soja como sustitutivo de las carnes rojas y aves.  2, fiche 5, Espagnol, - prote%C3%ADna%20vegetal%20texturizada

Fiche 6,  Justifications,  Anglais

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A meat substitute made from defatted soy flour, a by-product of making soybean oil.  3, fiche 6, Anglais, - textured%20vegetable%20protein

Record number: 6, Textual support number: 1 CONT

Thus the development of textured vegetable proteins may eventually influence the choice of crop for starch production. (McNichol et al., Grain Starch Utilization Study, Canadian Wheat Board, Sept. 1972, p. 69)  4, fiche 6, Anglais, - textured%20vegetable%20protein

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 CONT

Euresia est le seul producteur agréé de protéine végétale texturée en Suisse. L'entreprise produit et distribue des produits de remplacement de la viande, et commercialise des ingrédients alimentaires et des condiments naturels.  3, fiche 6, Français, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale%20textur%C3%A9e

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Fiche 7,  Justifications,  Anglais

Fiche 7,  Justifications,  Français

Record number: 7, Textual support number: 1 OBS

Source(s) : Agriculture, mai 1995.  1, fiche 7, Français, - tourteau%20riche%20en%20prot%C3%A9ines

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Fiche 8,  Justifications,  Anglais

Record number: 8, Textual support number: 1 CONT

The basis of the use of manufactured whipping agents is discussed, and an example is given of the use of enzyme modified vegetable protein as a whipping agent in the production of biscuit marshmallows. (Dialog Data Bank)  1, fiche 8, Anglais, - modified%20vegetable%20protein

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Fiche 8,  Justifications,  Espagnol

Fiche 9,  Justifications,  Français

Fiche 9,  Justifications,  Espagnol

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Fiche 10,  Justifications,  Espagnol