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Effect of microwave processing on the nutritional properties and allergenic potential of kiwifruit

Jin Wang1, Lili Zhang2, Jialu Shi2

  • 1Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada.

Food Chemistry
|September 16, 2022
PubMed

Keywords:
In-vitro digestibilityKiwifruit allergyMicrowave treatmentNutritional propertiesSecondary structure

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