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.

• Format: Paperback
• Language: English
• ISBN: 0323950523
• ISBN13: 9780323950527
• Release Date: May 2023
• Publisher: Academic Press
• Length: 528 Pages
• Weight: 1.54 lbs.
• Dimensions: 1.1" x 6.0" x 9.0"