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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| Format: | eBook |
| Language: | English |
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London ; San Diego, CA :
Academic Press, an imprint of Elsevier,
[2023]
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Physical Description: | 1 online resource |
| ISBN: | 9780323950534 0323950531 |