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Processing Technologies and Food Protein Digestion

 Processing Technologies and Food Protein Digestion

Processing Technologies and Food Protein Digestion

$15.00

Zuhaib Bhat; James Morton; Alaa El-Din (Aladin) Bekhit; Hafiz Suleria

ISBNs: B0C3LTRCBZ, 0323950523, 0323950531, 9780323950527, 9780323950534 978-0323950527, 978-0323950534, 978-0-323-95052-7

English | 2023 | PDF | 530 Pages

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