Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity

Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their sa...

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Detalles Bibliográficos
Autores principales: Ambrosi, Vanina Andrea, Guidi, Silvina Mabel, Primrose, Debora Marina, Gonzalez, Claudia Beatriz, Polenta, Gustavo Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528868/
https://www.ncbi.nlm.nih.gov/pubmed/37761071
http://dx.doi.org/10.3390/foods12183361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528868/
https://www.ncbi.nlm.nih.gov/pubmed/37761071
http://dx.doi.org/10.3390/foods12183361

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