Processing Technologies and Food Protein Digestion

Herausgeber: Bekhit, Alaa El-Din A.; Bhat, Zuhaib F.; Morton, James D.; Suleria, Hafiz

• Broschiertes Buch

Produktbeschreibung

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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Produktdetails

• Verlag: Elsevier Science & Technology
• Seitenzahl: 528
• Erscheinungstermin: 26. April 2023
• Englisch
• Abmessung: 152mm x 228mm x 31mm
• Gewicht: 828g
• ISBN-13: 9780323950527
• ISBN-10: 0323950523
• Artikelnr.: 66123330

Inhaltsangabe

1. Importance and nutritive value of animal proteins in human diet
2. Importance and nutritive value of plant proteins in human diet
3. Food digestion in humans with a particular focus on protein digestion
4. Emerging technologies for processing of meat and meat products
5. Emerging technologies for processing of milk and milk products
6. Emerging technologies for processing of egg and egg products
7. Emerging technologies for processing of plant proteins
8. Effect of non-thermal technologies on the digestion of muscle proteins
9. Effect of thermal processing on the digestion of muscle proteins
10. Effect of thermal processing on the digestion of dairy proteins
11. Effect of non-thermal processing on the digestion of dairy proteins
12. Effect of non-thermal processing on the digestion of egg proteins
13. Effect of thermal processing on the digestion of egg proteins
14. Effect of non-thermal processing on the digestion of plant proteins
15. Effect of thermal processing on the digestion of plant proteins