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Processing Technologies and Food Protein Digestion, Paperback / softback Book

Processing Technologies and Food Protein Digestion Paperback / softback

Edited by Zuhaib F., PhD (Assistant Professor, Lincoln University, New Zealand and Assistant Professor, Bhat, James D. (Associate Professor and Interim Dean, Wine Food and Molecular Biosciences, Lincoln Morton, Alaa El-Din A., PhD (Associate Professor, Food Science Department, University of Ot (Aladin) Bekhit, Hafiz, PhD (Department of Agriculture and Food Systems, University of Melbourne, Australia) Suleria

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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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£155.00

Only a few left - usually despatched within 24 hours
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