Explore the intricate relationship between food processing and protein digestion with “Processing Technologies and Food Protein Digestion.” This essential guide, available at The Bookish Owl, delves into how both established and cutting-edge thermal and non-thermal techniques impact the digestibility of proteins from diverse sources like eggs, milk, meat, plants, cereals, and seafood. Expertly curated, each chapter offers a multidisciplinary view, highlighting the effects of emerging technologies such as pulsed electric fields, ultrasound, high-pressure processing, pulsed light, and ohmic heating. This groundbreaking reference is the definitive compilation of current literature on protein digestibility, offering invaluable insights for researchers, food scientists, and industry professionals seeking to understand and optimize food protein utilization.