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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 p...
| Clasificación: | Libro Electrónico |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[S.l.] :
ELSEVIER ACADEMIC PRESS,
2023.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 520 | |a 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. | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Digestion. | |
| 650 | 6 | |a Digestion. |0 (CaQQLa)201-0008132 | |
| 650 | 7 | |a Digestion |2 fast |0 (OCoLC)fst00893579 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
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