Review paper
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products...
Paper Details
Title
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
Published Date
Jun 16, 2020
Journal
Volume
9
Issue
6
Pages
792 - 792
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Notes
History