Functional Profile of Enzymatic Hydrolysates in Food Proteins
Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants....
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Kemerovo State University
2024-07-01
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| Col·lecció: | Техника и технология пищевых производств |
| Matèries: | |
| Accés en línia: | https://fptt.ru/en/issues/22705/22700/ |
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