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 p...

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Weitere Verfasser:	Bhat, Zuhaib F. (HerausgeberIn), Morton, James D. (HerausgeberIn), Bekhit, Alaa El-Din A. (HerausgeberIn), Suleria, Hafiz (HerausgeberIn)
Format:	UnknownFormat
Sprache:	eng
Veröffentlicht:	London, San Diego, CA, Cambridge, MA, Kidlington, Oxford Academic Press 2023
Schlagworte:	Food industry and trade > Nutrition > Digestion > Proteins > Proteins in human nutrition > Protéines > Protéines dans l'alimentation humaine > protein
Online Zugang:	Inhaltsverzeichnis
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Beschreibung
Zusammenfassung:	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
Beschreibung:	Literaturangaben
Beschreibung:	xx, 508 Seiten Illustrationen 23 cm
ISBN:	9780323950527 978-0-323-95052-7