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Effect of Thermal Processing on the Digestion of Egg Proteins by Valérie Lechevalier is a book available to read on EtoBox.

What is Effect of Thermal Processing on the Digestion of Egg Proteins about?

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. Covers the available literature in the protein digestibility area Presents 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, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

Author

Valérie Lechevalier

Publisher

Elsevier Science & Technology; Academic Press

Published

2023

Language

EN

ISBN

9780323950534

Subjects

Agriculture, Engineering, Stem