Influence of processing on the nutritional value of proteins

The nutritive quality of food proteins can be modified by the processes utilized for the preparation of foods. The effects of the physical and chemical treatments and the interactions between proteins and food components (proteins, sugars, oxygen, polyphenols, solvents, etc.) are discussed in the context of the utilization of new plant proteins for human consumption. Modifications of nitrogen digestibility, decreases in the amino acid availability, metabolic transit of the new compounds formed, and physiological effects are discussed.