Processing Technologies and Food Protein Digestion
- 1st Edition - April 21, 2023
- Imprint: Academic Press
- Editors: Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. (Aladin) Bekhit, Hafiz Suleria
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 0 5 2 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 0 5 3 - 4
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 foo… Read more
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Request a sales quoteProcessing 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
Food science scientists and students, Meat science scientists and students, Milk technology and dairy science scientists and students, Egg science students and scientists, Plant proteins and cereal science scientists and students, Students and scientists working on different aspects of digestion, Students working on different emerging and novel food processing technologies, Human nutrition science students and scientists, Individuals interested in human nutrition and supplement industry, dairy industry, meat industry, and food industry especially in planning and designing processes for new product development
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Preface
- Chapter 1. Importance and nutritive value of animal proteins in human diet
- Abstract
- 1.1 Introduction
- 1.2 Importance and nutritive value of muscle proteins in human diet
- 1.3 Importance and nutritive value of milk in human diet
- 1.4 Importance and nutritive value of eggs in human diet
- 1.5 Importance and nutritive value of fish in human diet
- 1.6 Conclusion
- References
- Chapter 2. Importance and nutritive value of plant proteins in human diet
- Abstract
- 2.1 Introduction
- 2.2 Plant protein nutritive value
- 2.3 Plant protein sources
- 2.4 Importance of plant protein in human health
- 2.5 Utilization of plant proteins
- 2.6 Conclusion and future perspectives
- References
- Chapter 3. Food protein digestion and absorption: current assessment protocols
- Abstract
- 3.1 Introduction
- 3.2 The gastrointestinal system
- 3.3 Protein digestion
- 3.4 The gut microbiota and protein digestion
- 3.5 Protein digestion in infants and elderly
- 3.6 Food protein digestibility measurement
- 3.7 Conclusions and future recommendations
- Acknowledgments
- References
- Chapter 4. Emerging technologies for processing of meat and meat products: focus on dielectric technologies
- Abstract
- 4.1 Introduction
- 4.2 Radiofrequency technology
- 4.3 Surface cold plasma
- 4.4 Pulsed electric field
- 4.5 Conclusion
- References
- Chapter 5. Emerging technologies for the processing of milk and milk products
- Abstract
- 5.1 Introduction
- 5.2 A shift toward emerging technologies
- 5.3 Emerging technologies for processing of milk and milk products
- 5.4 Conclusion
- References
- Chapter 6. Emerging technologies for processing egg and egg products
- Abstract
- 6.1 Introduction
- 6.2 Food processing and emerging technologies
- 6.3 Conclusion
- References
- Chapter 7. Emerging technologies for processing of plant proteins
- Abstract
- 7.1 Introduction
- 7.2 Emerging technologies on plant proteins: advantages and disadvantages
- 7.3 Ultrasound technology
- 7.4 High-pressure technology
- 7.5 Pulsed electric field technology
- 7.6 Cold plasma
- 7.7 Pulsed light and ultraviolet radiation
- 7.8 Ohmic heating process
- 7.9 Effects of emerging technologies on enzymatic hydrolysis of plant proteins
- 7.10 Application of bioactive peptides in food
- 7.11 Conclusions
- Acknowledgments
- References
- Chapter 8. Plant proteins and their digestibility
- Abstract
- 8.1 Introduction
- 8.2 Factors affecting plant protein digestibility
- 8.3 Effect of processing on plant protein digestibility
- 8.4 Conclusions
- References
- Chapter 9. Effect of nonthermal technologies on the digestion of muscle proteins
- Abstract
- 9.1 Introduction
- 9.2 Meat processing and protein digestion
- 9.3 Ultrasonication
- 9.4 High-pressure processing
- 9.5 Pulsed electric field
- 9.6 Hydrodynamic shockwaves
- 9.7 Plasma-activated water
- 9.8 Conclusions
- References
- Chapter 10. Effect of thermal processing on the digestion of muscle proteins
- Abstract
- 10.1 Introduction
- 10.2 Sous-vide cooking
- 10.3 Microwave processing
- 10.4 Stewing
- 10.5 Roasting/baking or oven-cooking
- 10.6 Steam cooking
- 10.7 Boiling and cooking in water bath
- 10.8 Frying
- 10.9 Grilling
- 10.10 Conclusions
- References
- Chapter 11. Effect of thermal processing on the digestion of dairy proteins
- Abstract
- 11.1 Introduction
- 11.2 Digestion behavior of native milk proteins
- 11.3 Heat-induced effects on the digestion of milk proteins
- 11.4 Protein digestion of industrially heat-treated milk products
- 11.5 Gastric digestion of milk proteins in noncow milk
- 11.6 Conclusions
- References
- Chapter 12. Effect of nonthermal processing on the digestion of dairy proteins
- Abstract
- 12.1 Introduction
- 12.2 Food processing and protein digestion
- 12.3 Ultrasonication
- 12.4 High-pressure processing
- 12.5 Pulsed light
- 12.6 Microfluidization
- 12.7 Microfiltration
- 12.8 Homogenization
- 12.9 Other nonthermal factors
- 12.10 Future studies
- 12.11 Conclusions
- References
- Chapter 13. Effect of nonthermal processing on the digestion of egg proteins
- Abstract
- 13.1 Introduction
- 13.2 Food processing and its effect on protein digestibility
- 13.3 Ultrasonication
- 13.4 High-pressure processing
- 13.5 Pulsed-electric field
- 13.6 Pickling
- 13.7 Other nonthermal factors
- 13.8 Conclusions
- References
- Chapter 14. Effect of thermal processing on the digestion of egg proteins
- Abstract
- 14.1 Introduction
- 14.2 Impact of heat treatments applied to egg products in the industry on protein digestibility
- 14.3 Impact of cooking on egg protein digestibility
- 14.4 Conclusion
- References
- Chapter 15. Effect of nonthermal processing on the digestion of plant proteins
- Abstract
- 15.1 Introduction
- 15.2 Nonthermal processing technologies
- 15.3 Case studies
- 15.4 Research achievements in our lab
- 15.5 Conclusion
- Acknowledgment
- References
- Chapter 16. Effect of thermal processing on the digestion of plant proteins
- Abstract
- 16.1 Introduction
- 16.2 Plant protein structure
- 16.3 Plant protein sources and nutritional value
- 16.4 Protein digestibility
- 16.5 Thermal processing and digestibility of plant proteins
- 16.6 Conclusion
- References
- Chapter 17. Edible insects: protein composition, digestibility, and biofunctionalities
- Abstract
- 17.1 Introduction
- 17.2 Protein composition of edible insects
- 17.3 Digestibility and quality of edible insect proteins
- 17.4 Effects of processing on the digestibility of edible insect materials
- 17.5 Impact of edible insect protein on the gut microbiome
- 17.6 Health impacts of edible insect protein consumption
- 17.7 Food technological applications of edible insect material in processed foods
- 17.8 Conclusion
- 17.9 Future directions
- References
- Index
- Edition: 1
- Published: April 21, 2023
- No. of pages (Paperback): 528
- No. of pages (eBook): 528
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323950527
- eBook ISBN: 9780323950534
ZB
Zuhaib F. Bhat
Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books.
Affiliations and expertise
SKUAST-Jammu, IndiaJM
James D. Morton
James D. Morton is Associate Professor and Interim Dean, Wine Food and Molecular Biosciences at Lincoln University, New Zealand.
Affiliations and expertise
Associate Professor and Interim Dean, Wine Food and Molecular Biosciences, Lincoln University, New ZealandA(
Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New ZealandHS
Hafiz Suleria
Dr. Suleria has completed his Postdoctoral Research from the Department of Food, Nutrition, Dietetics and Health, Kansas State University, USA. Previously, he was awarded Alfred Deakin Postdoctoral Research Fellowship at the Deakin University, Australia. He did his PhD from the University of Queensland in a collaboration with Translational Research Institute, UQ School of Medicine and Commonwealth and Scientific and Industrial Research Organization, Australia. Before joining the UQ, he worked as a Lecturer in the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in “PAK-US Joint Project” at the National Institute of Food Science and Technology, University of Agriculture Faisalabad and the Department of Food Science, University of Massachusetts, USA. He has a major research focus on food science and nutrition particularly in screening of phytochemicals/bioactive molecules from different plants, marine and animal sources. Hafiz Suleria has published more than 100 peer-reviewed scientific papers in different high reputed journals.
Affiliations and expertise
Department of Agriculture and Food Systems, University of Melbourne, AustraliaRead Processing Technologies and Food Protein Digestion on ScienceDirect