Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, Hina F. Bhat, Rana Muhammad Aadil, Alaa El‐Din A. Bekhit
Topics & Concepts
SonicationFood scienceProtein digestibilityFood processingMaillard reactionFood technologySeasoningBiotechnologyChemistryBiochemical engineeringBiologyChromatographyOrganic chemistryEngineeringRaw materialMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes