TVP

(redirected from Texturized vegetable protein)
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Related to Texturized vegetable protein: Textured soy protein
AcronymDefinition
TVPTelewizja Polska (Polish Television Company)
TVPTextured Vegetable Protein
TVPTrombose Venosa Profunda (Portuguese: Deep Vein Thrombosis)
TVPThames Valley Police (UK)
TVPTrendnet Voice over Ip
TVPTexturized Vegetable Protein
TVPTV Patrol (Philippine news show)
TVPThrombose Veineuse Profonde (French: Deep Venous Thrombosis)
TVPThe Venus Project (Venus, FL)
TVPTelevision Production
TVPThe Vidal Partnership (New York, NY)
TVPThe Verve Pipe (band)
TVPTees Valley Partnership (UK)
TVPTricuspid Valve Prolapse
TVPTwelve Visions Party (political party)
TVPTrue Vapour Pressure
TVPTransvenous Pacing
TVPTerran Versus Protoss (Starcraft game)
TVPTruncal Vagotomy and Pyloroplasty
TVPTotal Video Productions (various locations)
TVPThe Volunteer Projects (placement and training service)
TVPTime-Varying Pade
TVPTest or Validation Plan
TVPTaxe de Vente Provincial (Quebec, Canada)
References in periodicals archive ?
Texturized vegetable protein (TVP) is the preferred protein material for the majority of today's meat analogues because, in the hands of an able processor, it can duplicate true meat fiber.
1: Texturized Vegetable Protein, College Station, TX: Texas A & M, 979-845-2774; E-mail: mnriaz@tamu.edu.
I purchased TVP (texturized vegetable protein) granules from a bulk bin at the health foods store.
One more segment of a vegetable protein that has seen a surge in demand is that of texturized vegetable proteins. More of the non-vegetarian population is shifting to vegetarianism.
But taking a cue from texturized vegetable proteins, particularly concerning market potential, science and business probably will commercialize texturized whey protein, providing consumers with another choice of healthful end products.
The growth of soy-based texturized vegetable proteins is a prime example, for in this area Sethness has developed Caramel Color with ionic charges specifically designed to make the color adhere effectively to the soy while standing up to the heat and pressure of extrusion.