Processing Technologies and Food Protein Digestion

Processing Technologies and Food Protein Digestion explores the impact of thermal and non-thermal processing technologies on the digestion of food proteins from various sources. Written by experts from a multidisciplinary perspective, the book covers emerging technologies like pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating.

Format: Paperback / softback
Length: 528 pages
Publication date: 01 May 2023
Publisher: Elsevier Science & Technology

Processing Technologies and Food Protein Digestion delves into the profound impact of various applied and emerging processing technologies, encompassing both thermal and non-thermal methods, on the digestion of food proteins sourced from diverse sources such as eggs, milk, meat, plants, cereals, fish, and seafood. Authored by esteemed experts from diverse multidisciplinary backgrounds, each chapter meticulously explores the effects of processing technologies, particularly the emerging ones like pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating, on the breakdown of food proteins. This comprehensive reference stands as a groundbreaking compilation of the most relevant literature available in the field of protein digestibility, offering invaluable insights to researchers, scientists, and professionals alike.

The digestion of food proteins derived from various sources, including eggs, milk, meat, plants, cereals, fish, and seafood, is intricately influenced by a multitude of applied and emerging processing technologies. These technologies, spanning both thermal and non-thermal approaches, exert profound effects on the breakdown of these protein components. In the realm of Processing Technologies and Food Protein Digestion, esteemed experts from diverse multidisciplinary backgrounds have come together to authoritatively explore the impact of these technologies on the digestion of food proteins.

The book is organized into chapters, each dedicated to examining the effects of specific processing technologies on the digestion of food proteins. These chapters provide in-depth insights into the mechanisms by which these technologies alter the structure, composition, and digestibility of food proteins. By exploring the effects of emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating, the book sheds light on the latest advancements in food processing and their potential implications for the food industry.

One of the key advantages of Processing Technologies and Food Protein Digestion is its multidisciplinary approach. The authors bring together expertise from various fields, including food science, engineering, chemistry, and microbiology, to provide a comprehensive understanding of the complex processes involved in food protein digestion. This multidisciplinary perspective ensures that the readers gain a holistic view of the subject, enabling them to apply the knowledge gained to address real-world challenges and develop innovative solutions in the food industry.

Furthermore, the book is particularly valuable for researchers and scientists working in the field of food protein digestion. It serves as a comprehensive reference source that encompasses the latest research findings, theoretical models, and practical applications related to processing technologies and food protein digestion. The authors provide detailed explanations of the underlying principles and mechanisms, enabling researchers to develop new hypotheses, test experimental designs, and contribute to the body of knowledge in this field.

In conclusion, Processing Technologies and Food Protein Digestion is a groundbreaking reference that delves into the profound impact of various applied and emerging processing technologies on the digestion of food proteins. Authored by esteemed experts from diverse multidisciplinary backgrounds, the book offers a comprehensive and multidisciplinary perspective on the subject, providing valuable insights to researchers, scientists, and professionals alike. By exploring the effects of processing technologies, particularly emerging ones, on the breakdown of food proteins, the book contributes to the advancement of food science and technology and has the potential to impact the food industry positively.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323950527