Zuhaib F. Bhat,
James D. Morton,
Alaa El-Din A. (Aladin) Bekhit,
Hafiz Suleria
e.a.
Elsevier Science
e druk, 2023
9780323950527
Processing Technologies and Food Protein Digestion
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2023
ISBN13: 9780323950527
Rubricering
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Inhoudsopgave
1. Importance and nutritive value of animal proteins in human diet<br>2. Importance and nutritive value of plant proteins in human diet<br>3. Food digestion in humans with a particular focus on protein digestion<br>4. Emerging technologies for processing of meat and meat products<br>5. Emerging technologies for processing of milk and milk products<br>6. Emerging technologies for processing of egg and egg products<br>7. Emerging technologies for processing of plant proteins<br>8. Effect of non-thermal technologies on the digestion of muscle proteins<br>9. Effect of thermal processing on the digestion of muscle proteins<br>10. Effect of thermal processing on the digestion of dairy proteins<br>11. Effect of non-thermal processing on the digestion of dairy proteins<br>12. Effect of non-thermal processing on the digestion of egg proteins<br>13. Effect of thermal processing on the digestion of egg proteins<br>14. Effect of non-thermal processing on the digestion of plant proteins<br>15. Effect of thermal processing on the digestion of plant proteins