Processing Technologies And Food Protein Digestion

Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area.

• | Author: Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. (Aladin) Bekhit, Hafiz Suleria
• | Publisher: Academic Press
• | Publication Date: Apr 26, 2023
• | Number of Pages: 528 pages
• | Language: English
• | Binding: Paperback
• | ISBN-10: 0323950523
• | ISBN-13: 9780323950527