Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influ...

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Detalles Bibliográficos
Autores principales: Teodorowicz, Malgorzata, van Neerven, Joost, Savelkoul, Huub
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579628/
https://www.ncbi.nlm.nih.gov/pubmed/28777346
http://dx.doi.org/10.3390/nu9080835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579628/
https://www.ncbi.nlm.nih.gov/pubmed/28777346
http://dx.doi.org/10.3390/nu9080835

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