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. 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 INDICE: 1. Importance and nutritive value of animal proteins in human diet2. Importance and nutritive value of plant proteins in human diet3. Food digestion in humans with a particular focus on protein digestion4. Emerging technologies for processing of meat and meat products5. Emerging technologies for processing of milk and milk products6. Emerging technologies for processing of egg and egg products7. Emerging technologies for processing of plant proteins8. Effect of non-thermal technologies on the digestion of muscle proteins9. Effect of thermal processing on the digestion of muscle proteins10. Effect of thermal processing on the digestion of dairy proteins11. Effect of non-thermal processing on the digestion of dairy proteins12. Effect of non-thermal processing on the digestion of egg proteins13. Effect of thermal processing on the digestion of egg proteins14. Effect of non-thermal processing on the digestion of plant proteins15. Effect of thermal processing on the digestion of plant proteins

• ISBN: 978-0-323-95052-7
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 456
• Fecha Publicación: 01/05/2023
• Nº Volúmenes: 1
• Idioma: Inglés