The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation

Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS–P...

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Detalles Bibliográficos
Autores principales: Tian, Mengtian, Zhang, Qiuqin, Zeng, Xianming, Rui, Xin, Jiang, Mei, Chen, Xiaohong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529661/
https://www.ncbi.nlm.nih.gov/pubmed/37761174
http://dx.doi.org/10.3390/foods12183465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529661/
https://www.ncbi.nlm.nih.gov/pubmed/37761174
http://dx.doi.org/10.3390/foods12183465

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