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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. About the editors - p. xvii 8. Preface - p. xix 9. Chapter 1. Importance and nutritive value of animal proteins in human diet - p. 1 10. Chapter 2. Importance and nutritive value of plant proteins in human diet - p. 27 11. Chapter 3. Food protein digestion and absorption: current assessment protocols - p. 51 12. Chapter 4. Emerging technologies for processing of meat and meat products: focus on dielectric technologies - p. 81 13. Chapter 5. Emerging technologies for the processing of milk and milk products - p. 103 14. Chapter 6. Emerging technologies for processing egg and egg products - p. 135 15. Chapter 7. Emerging technologies for processing of plant proteins - p. 175 16. Chapter 8. Plant proteins and their digestibility - p. 209 17. Chapter 9. Effect of nonthermal technologies on the digestion of muscle proteins - p. 233 18. Chapter 10. Effect of thermal processing on the digestion of muscle proteins - p. 259 19. Chapter 11. Effect of thermal processing on the digestion of dairy proteins - p. 285 20. Chapter 12. Effect of nonthermal processing on the digestion of dairy proteins - p. 321 21. Chapter 13. Effect of nonthermal processing on the digestion of egg proteins - p. 349 22. Chapter 14. Effect of thermal processing on the digestion of egg proteins - p. 373 23. Chapter 15. Effect of nonthermal processing on the digestion of plant proteins - p. 397 24. Chapter 16. Effect of thermal processing on the digestion of plant proteins - p. 407 25. Chapter 17. Edible insects: protein composition, digestibility, and biofunctionalities - p. 429 26. Index - p. 495
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. About the editors - p. xvii 8. Preface - p. xix 9. Chapter 1. Importance and nutritive value of animal proteins in human diet - p. 1 10. Chapter 2. Importance and nutritive value of plant proteins in human diet - p. 27 11. Chapter 3. Food protein digestion and absorption: current assessment protocols - p. 51 12. Chapter 4. Emerging technologies for processing of meat and meat products: focus on dielectric technologies - p. 81 13. Chapter 5. Emerging technologies for the processing of milk and milk products - p. 103 14. Chapter 6. Emerging technologies for processing egg and egg products - p. 135 15. Chapter 7. Emerging technologies for processing of plant proteins - p. 175 16. Chapter 8. Plant proteins and their digestibility - p. 209 17. Chapter 9. Effect of nonthermal technologies on the digestion of muscle proteins - p. 233 18. Chapter 10. Effect of thermal processing on the digestion of muscle proteins - p. 259 19. Chapter 11. Effect of thermal processing on the digestion of dairy proteins - p. 285 20. Chapter 12. Effect of nonthermal processing on the digestion of dairy proteins - p. 321 21. Chapter 13. Effect of nonthermal processing on the digestion of egg proteins - p. 349 22. Chapter 14. Effect of thermal processing on the digestion of egg proteins - p. 373 23. Chapter 15. Effect of nonthermal processing on the digestion of plant proteins - p. 397 24. Chapter 16. Effect of thermal processing on the digestion of plant proteins - p. 407 25. Chapter 17. Edible insects: protein composition, digestibility, and biofunctionalities - p. 429 26. Index - p. 495
