Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Allergenicity reduction"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 315-325 (2024)
Cow milk protein is a common food allergen, and cow milk allergy (CMA) has become a common public health problem around the world. Exploring the mechanism of allergy to cow milk protein and developing green and efficient techniques to reduce its alle
Externí odkaz:
https://doaj.org/article/9dcb3c14e3a1492b9e28da361828e4fe
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101732- (2024)
Atmospheric cold plasma (ACP) presents a promising method for the sterilization of coconut milk and exhibits a modifying effect on coconut globulin (CG), the primary allergen in coconut milk. This study investigated the potential role of ACP treatmen
Externí odkaz:
https://doaj.org/article/84a8425cf10c4605bd71a4c6084090b5
Publikováno v:
In Food Chemistry: X 30 October 2024 23
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 200-210 (2023)
This study aimed at the epitope mapping and allergencity reduction of the wheat non-gluten allergen α-amylase inhibitor. Its linear epitopes were predicted by using bioinformatic prediction tools DNAstar, IMED, and IEDB. Six candidate epitopes were
Externí odkaz:
https://doaj.org/article/a3de8f21a668482caf47f10c73dc3a1a
Autor:
Zhou, Enning a, 1, Wang, Weiwei b, 1, Xue, Xiaofeng a, Wang, Pianpian c, Wu, Fan d, Wu, Liming a, ⁎, Li, Qiangqiang a, ⁎
Publikováno v:
In Food Chemistry 1 November 2023 425
Autor:
Aidarbekova, Sabina a, b, Aider, Mohammed b, c, ∗
Publikováno v:
In Food Bioscience April 2022 46
Autor:
Monaci, Linda, Pilolli, Rosa, Quintieri, Laura, Caputo, Leonardo, Luparelli, Anna, De Angelis, Elisabetta
Publikováno v:
In Casein 2024:363-382
Akademický článek
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Publikováno v:
Foods and Raw Materials, Vol 3, Iss 2, Pp 115-121 (2015)
The most promising approach for reducing the allergenicity of milk products with high biological value is biocatalytic conversion of whey proteins, producing hydrolysates with the specified molecular-mass distribution and residual allergenicity. The
Externí odkaz:
https://doaj.org/article/52f2119809f74a6297fbd42630485fb4
Autor:
Polenta, Gustavo a, b, Ambrosi, Vanina a, b, Costabel, Luciana d, Colletti, Analía a, b, Vaudagna, Sergio a, b, c, Denoya, Gabriela a, b, c
Publikováno v:
In Effect of High-Pressure Technologies on Enzymes: Science and Applications 2023:109-139