J. A. Moses

Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins

Poultry meat and eggs are high-quality protein sources, but thermal processing alters their nutritional and functional attributes. Emerging non-thermal and novel processing methods, such as high-pressure processing, ultrasound, pulsed electric fields, cold plasma, moderate electric fields, magnetic fields, ozone treatm...