Processing Technologies and Food Protein Digestion
Book Details
Format
Paperback / Softback
ISBN-10
0323950523
ISBN-13
9780323950527
Publisher
Elsevier Science & Technology
Imprint
Academic Press Inc
Country of Manufacture
NL
Country of Publication
GB
Publication Date
Apr 26th, 2023
Print length
528 Pages
Weight
828 grams
Dimensions
15.20 x 22.80 x 3.10 cms
Product Classification:
Food & beverage technology
Ksh 27,900.00
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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.
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