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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| 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 |