Dansk version
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.
| About the book | |
|---|---|
| Title | Processing Technologies and Food Protein Digestion |
| Author | Zuhaib F. Bhat |
| Publisher | Elsevier Science & Technology |
| Publication date | 26.04.2023 |
| ISBN-13 | 9780323950527 |
| Edition | - |
| Pages | 528 |
| Danish publication origin | No |
