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- W2956230441 endingPage "169" @default.
- W2956230441 startingPage "139" @default.
- W2956230441 abstract "Proteins are one of the most important components of food and they play a fundamental role for human nutrition and in functional properties of food. During food processing, the protein structure and its spatial organization is altered due to the effects of temperature, ultrasounds, pressure, and so on. Hence bioavailability and bioaccesibility of proteins can be reduced or enhanced during the industrial process caused by their changes in structural and physicochemical characteristics. The thermal, conventional treatments induce important conformational changes or Maillard reactions, which may lead to aggregation or precipitation of proteins decreasing their digestibility. The effects of emerging non-thermal technologies (e.g., ultrasound, high hydrostatic pressure [HPP], pulsed electric field [PEF], enzymatic reaction, ohmic heating [OH], and irradiation) on proteins and amino acids are reviewed in this chapter. The implementation of these innovative technologies can result in the production of nutritious, safe, and high-quality food. Regarding protein quality, the main advantage of these processes is the low operational temperatures and their impact on protein digestibility. Overall, future studies should look into new technologies to increase the digestibility, bioavailability, and bioaccessibility of proteins." @default.
- W2956230441 created "2019-07-23" @default.
- W2956230441 creator A5032683383 @default.
- W2956230441 creator A5034983654 @default.
- W2956230441 creator A5067822505 @default.
- W2956230441 creator A5076102796 @default.
- W2956230441 date "2019-01-01" @default.
- W2956230441 modified "2023-09-26" @default.
- W2956230441 title "Proteins and amino acids" @default.
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