Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat
Amylase trypsin inhibitors (ATIs) play an important role in wheat allergies and potentially in non-coeliac wheat sensitivity. Food processing could be important to mitigate the pathogenic properties of ATIs, e.g., by denaturation, glycation, enzymatic hydrolysis, cross-linking, and oxidation and red...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2023-11-01
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| Serie: | Frontiers in Allergy |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/articles/10.3389/falgy.2023.1228353/full |
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