Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens.

Dong, Xin; Wang, Jin; Raghavan, Vijaya

Dong, Xin; Wang, Jin; Raghavan, Vijaya.

Afiliación

Dong X; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.
Wang J; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.
Raghavan V; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada.

Crit Rev Food Sci Nutr ; 61(2): 196-210, 2021.

Article en En | MEDLINE | ID: mdl-32048519

Asunto(s)

Hipersensibilidad a los Alimentos; Alérgenos/metabolismo; Fermentación; Alimentos; Manipulación de Alimentos; Humanos

Palabras clave

Fermentation; modification of food allergens; novel non-thermal processing; pulsed electric field

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Hipersensibilidad a los Alimentos Tipo de estudio: Risk_factors_studies Límite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article País de afiliación: Canadá

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