Electric field processing: novel perspectives on allergenicity of milk proteins

Milk proteins are being widely used in formulated foods due to their excellent technological, functional and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cows milk protein...

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Detalhes bibliográficos
Autor principal: Pereira, Ricardo N. (author)
Outros Autores: Rodrigues, Rui M. (author), Ramos, Óscar L. (author), Pinheiro, Ana Cristina (author), Martins, Joana T. (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
ohmic heating
electric fields
beta-lactoglobulin
antibodies
aggregation
gastrointestinal digestion
β-lactoglobulin
Science & Technology
Texto completo:http://hdl.handle.net/1822/56716
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56716

Texto Completo

http://hdl.handle.net/1822/56716

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