Food Science and Technology

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

A. E. Hall and C. I. Moraru

Discover how high-pressure processing (HPP) and heat treatment impact the digestibility of protein in pea protein concentrate (PPC), as revealed by the research conducted by Alexandra E. Hall and Carmen I. Moraru. HPP enhances gastric proteolysis without changing overall digestibility. Dive into the findings that challenge traditional views on plant-based protein processing!

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Playback language: English

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