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热加工对食物过敏性的影响:机制,应用,影响因素和未来前景

Xiaowen Pi1,2, LiLin Zhu1, Jiayuan Liu1

  • 1College of Food Science, Southwest University, Chongqing, 400715, P. R. China.

Journal of agricultural and food chemistry
|September 10, 2024
PubMed
概括

热处理通常通过改变蛋白质结构和表观物来降低食物的过敏性. 然而,特定的方法和条件,如先进的糖化最终产品形成或结构灵活性,可以意外地增加过敏性.

关键词:
过敏原是一种过敏原.过敏原性 过敏原性结构的结构结构的结构.热技术热技术的使用

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