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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...
Autores principales: | Villa, Caterina, Bavaro, Simona L., De Angelis, Elisabetta, Pilolli, Rosa, Costa, Joana, Barni, Simona, Novembre, Elio, Mafra, Isabel, Monaci, Linda |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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