Impact of cold plasma processing on major peanut allergens

Cold plasma is emerging as a novel food processing technology, with demonstrated efficacies for microbial inactivation and residual chemical dissipation of food products. Given the technology’s multimodal action it has the potential to reduce allergens in foods, however data on the efficacy and mech...

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Detalles Bibliográficos
Autores principales: Venkataratnam, Harshitha, Cahill, Orla, Sarangapani, Chaitanya, Cullen, P. J., Barry-Ryan, Catherine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550356/
https://www.ncbi.nlm.nih.gov/pubmed/33046788
http://dx.doi.org/10.1038/s41598-020-72636-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550356/
https://www.ncbi.nlm.nih.gov/pubmed/33046788
http://dx.doi.org/10.1038/s41598-020-72636-w

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