Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro...

Descripción completa

Detalles Bibliográficos
Autores principales: Villa, Caterina, Bavaro, Simona L., De Angelis, Elisabetta, Pilolli, Rosa, Costa, Joana, Barni, Simona, Novembre, Elio, Mafra, Isabel, Monaci, Linda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000631/
https://www.ncbi.nlm.nih.gov/pubmed/33805703
http://dx.doi.org/10.3390/nu13030931

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000631/
https://www.ncbi.nlm.nih.gov/pubmed/33805703
http://dx.doi.org/10.3390/nu13030931

Ejemplares similares