Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens...

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Bibliographic Details
Main Authors: Kamel-Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, Sandra Denery-Papini, Roberta Lupi, Thomas Haertlé, Bernadette Dora Gombossy de Melo Franco, Colette Larré
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
food allergens
seed proteins
fermentation
lactic acid bacteria
food allergy
Online Access:https://www.mdpi.com/2304-8158/9/6/792

Internet

https://www.mdpi.com/2304-8158/9/6/792

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