- textured vegetable protein
- noun Date: 1968 protein from some vegetables and especially soybeans used as a substitute for or added to meat
New Collegiate Dictionary. 2001.
textured vegetable protein
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Textured vegetable protein — Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP) is a meat substitute made from defatted soy flour, a by product of making soybean oil. It is quick to cook, high in protein, and low in fat.It is not to be… … Wikipedia
textured vegetable protein — textured .vegetable protein n [U] abbreviation TVP a substance made from beans, used instead of meat … Dictionary of contemporary English
textured vegetable protein — textured ,vegetable protein noun uncount TVP … Usage of the words and phrases in modern English
textured vegetable protein — noun : protein obtained from some vegetables and especially soybeans and used as a substitute for or added to meat * * * ˌtextured ˈvegetable protein 7 [textured vegetable protein] noun (abbr. TVP) a substance that looks like meat, but which is… … Useful english dictionary
textured vegetable protein — noun a protein obtained from soya beans and made to resemble minced meat … English new terms dictionary
textured vegetable protein — noun (U) a substance made from beans, used instead of meat; TVP … Longman dictionary of contemporary English
textured vegetable protein — UK / US noun [uncountable] TVP … English dictionary
Textured Vegetable Proteine — Texturiertes Soja in zwei Formen, zum Panieren oder als „Gulasch“ geeignet. Texturiertes Soja (auch Sojafleisch genannt oder auf englisch „Textured Vegetable Proteine“ kurz TVP) ist ein industriell hergestellter Fleischersatz, der aus entfettetem … Deutsch Wikipedia
Soy protein — is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested and the… … Wikipedia
spun protein — /spʌn ˈproʊtin/ (say spun prohteen) noun vegetable protein which is forced through spinnerets, hardened into fibres, and bound together into bundles which can then be given flavour and colour to resemble the textured protein of meat or fish. See… …
