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Processing Technologies and Food Protein Digestion
Zuhaib F. Bhat
(Illustrated by)
·
James D. Morton
(Illustrated by)
·
Alaa El-Din a. (Aladin) Bekhit
(Illustrated by)
·
Academic Press
· Paperback
Processing Technologies and Food Protein Digestion - Bhat, Zuhaib F. ; Morton, James D. ; (Aladin) Bekhit, Alaa El-Din a.
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Synopsis "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.
