Processing Technologies and Food Protein Digestion
175,00 €*
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ISBN/EAN:
9780323950534
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. - Covers the available literature in the protein digestibility area - Presents 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, or seafood - Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
| Autor: | Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. (Aladin) Bekhit, Hafiz Suleria |
|---|---|
| EAN: | 9780323950534 |
| eBook Format: | ePUB/PDF |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 21.04.2023 |
| Kategorie: | |
| Schlagworte: | ?Amino acids Animal protein Antinutritional factors Boiling Cold plasma Conformational changes Cooking Dairy Dairy proteins Digestibility Digestion Dry heating Egg Egg proteins Electroporation Emerging technologies Fish Food processi |
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