Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens...

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Detalles Bibliográficos
Autores principales: El Mecherfi, Kamel-Eddine, Todorov, Svetoslav Dimitrov, Cavalcanti de Albuquerque, Marcela Albuquerque, Denery-Papini, Sandra, Lupi, Roberta, Haertlé, Thomas, Dora Gombossy de Melo Franco, Bernadette, Larré, Colette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353565/
https://www.ncbi.nlm.nih.gov/pubmed/32560210
http://dx.doi.org/10.3390/foods9060792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353565/
https://www.ncbi.nlm.nih.gov/pubmed/32560210
http://dx.doi.org/10.3390/foods9060792

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