Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season
Introduction. More than 170 foods can cause allergic reactions in humans. The list of potential allergens includes a lot of dairy products. To reduce the antigenic properties, dairy raw materials can be subjected to thermal treatment. However, prolonged heating reduces the nutritional value, solubil...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/58/4.pdf |