Processing Technologies and Food Protein Digestion

530 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: Academic Press
• ISBN: 9780323950527
• Sprache: Englisch
• Erscheinungsdatum: 01.05.2023
• Größe: 229 x 152 mm
• Verlag: Elsevier Inc
• Herausgegeben von: James D. Morton, Zuhaib F. Bhat, Alaa El-Din A. (Aladin) Bekhit