Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yezhi Qu"'
Publikováno v:
Foods, Vol 11, Iss 18, p 2913 (2022)
The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the
Externí odkaz:
https://doaj.org/article/3d0bd9a46acc4709ade8c40d266c4ebb
Publikováno v:
Food Chemistry. 407:135178
Lipid binding has been proposed to represent a functional property of many allergenic proteins. This study investigated the formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. The results indicate that lecithin was com
Publikováno v:
Food chemistry. 386
Currently, the increasing incidence of food allergy is considered a major public health and food safety concern. Importantly, food-induced anaphylaxis is an acute, life-threatening, systemic reaction with varied clinical presentations and severity th
Publikováno v:
LWT. 128:109442
In this study, we determined the effect of short-time fermentation-assisted enzymatic hydrolysis on the improvement of protein quality and reduction of potential antigenicity in soybean meal (SM). SM was fermented by using Lactobacillus plantarum, La