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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Bibliographic Details
Main Author: Pereira, Ricardo N. (author)
Other Authors: Rodrigues, Rui M. (author), Ramos, Óscar L. (author), Pinheiro, Ana Cristina (author), Martins, Joana T. (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Format: article
Language:eng
Published: 2018
Subjects:
ohmic heating
electric fields
beta-lactoglobulin
antibodies
aggregation
gastrointestinal digestion
β-lactoglobulin
Science & Technology
Online Access:http://hdl.handle.net/1822/56716
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/56716

Internet

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

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