Processing Technologies and Food Protein Digestion 1st Edition

Processing Technologies and Food Protein Digestion, 1st Edition by Zuhaib Bhat, James Morton, Alaa El‑Din (Aladin) Bekhit, and Hafiz Suleria offers a compelling exploration of how modern processing influences protein structure, digestibility, and nutritional outcomes.

Discover cutting‑edge research and practical insight into thermal, high‑pressure, enzymatic, extrusion, and fermentation technologies and their effects on protein bioavailability, allergenicity, and functional properties. Written by an international team of food scientists, this book bridges molecular mechanisms and real‑world applications, making complex topics accessible to researchers, product developers, nutritionists, and regulatory professionals.

Inside you’ll find detailed explanations of digestion models, in vitro and in vivo assessment techniques, and the role of food matrices in modulating nutrient release. Case studies and comparative analyses highlight implications for meat, dairy, and plant‑based proteins — essential for formulating healthier, safer, and more sustainable foods. Emphasis on quality control, process optimization, and consumer safety equips readers with tools to innovate across global markets, from North America and Europe to Asia‑Pacific and beyond.

Whether you’re improving protein digestibility in functional foods, reducing allergenic potential, or advancing sustainable protein solutions, this edition delivers actionable knowledge grounded in contemporary science. Clear language, authoritative evidence, and practical recommendations make it a go‑to reference for academics and industry professionals alike.

Add Processing Technologies and Food Protein Digestion, 1st Edition to your professional library and stay at the forefront of protein science and food processing innovation.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.