Processing technologies and food protein digestion /
Processing technologies and food protein digestion /
Edited by: Zuhaib F. Bhat ... [y otros].
- Primera edición.
- xv, 508 páginas.
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1. Importance and nutritive value of animal proteins in human diet. 2. Importance and nutritive value of plant proteins in human diet. 3. Food protein disgention and absorption: current assessment protocols. 4. Emerging technologies for processing of meat and meat products: focus on dieletric technologies. 5. Emerging technologies for the processing of milk and milk products. 6. Emerging technologies for processing egg and egg products. 7. Emerging technologies for processing of plant proteins. 8. Plant proteins and their digestibility. 9. Effect of nonthermal technologies on the digestion of muscle proteins. 10. Effect of thermal processing on the digistion of muscle proteins. 11. Effect of thermal processing on the digestion of dairy proteins. 12. Effect of nonthermal processing on the digestion of dairy proteins. 13. Effect of nonthermal processing on the digestion of egg proteins. 14. Effect of thermal processing on the disgestion of egg proteins. 15. Effect of nonthermal processing on the digestion of plant proteins. 16. Effect of thermal processing on the digestion of plant proteins. 17. Edible insects: protein composition, digestibility, and biofunctionalities.
9780323950527
Industrias alimenticias
Proteínas en la nutrición humana
Proteínas
Digestión
Nutrición
664 / P963t 2023
Incluye contenido.
Incluye referencia bibliográfica al final de cada capítulo.
1. Importance and nutritive value of animal proteins in human diet. 2. Importance and nutritive value of plant proteins in human diet. 3. Food protein disgention and absorption: current assessment protocols. 4. Emerging technologies for processing of meat and meat products: focus on dieletric technologies. 5. Emerging technologies for the processing of milk and milk products. 6. Emerging technologies for processing egg and egg products. 7. Emerging technologies for processing of plant proteins. 8. Plant proteins and their digestibility. 9. Effect of nonthermal technologies on the digestion of muscle proteins. 10. Effect of thermal processing on the digistion of muscle proteins. 11. Effect of thermal processing on the digestion of dairy proteins. 12. Effect of nonthermal processing on the digestion of dairy proteins. 13. Effect of nonthermal processing on the digestion of egg proteins. 14. Effect of thermal processing on the disgestion of egg proteins. 15. Effect of nonthermal processing on the digestion of plant proteins. 16. Effect of thermal processing on the digestion of plant proteins. 17. Edible insects: protein composition, digestibility, and biofunctionalities.
9780323950527
Industrias alimenticias
Proteínas en la nutrición humana
Proteínas
Digestión
Nutrición
664 / P963t 2023