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Processing Technologies and Food Protein Digestion

Processing Technologies and Food Protein Digestion

af Zuhaib F. Bhat

ISBN: 9780323950527

1.582,00 kr.   1.798,00 kr.

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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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.

Om bogen
Titel Processing Technologies and Food Protein Digestion
Forfatter(e) Zuhaib F. Bhat
Forlag Elsevier Science & Technology
Udgivelsesdato 26.04.2023
ISBN-13 9780323950527
Udgave -
Sidetal 528
Dansk udgivelse/oprindelse Nej