Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro...

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Veröffentlicht in:Nutrients
Hauptverfasser: Villa, Caterina, Bavaro, Simona L., De Angelis, Elisabetta, Pilolli, Rosa, Costa, Joana, Barni, Simona, Novembre, Elio, Mafra, Isabel, Monaci, Linda
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8000631/
https://ncbi.nlm.nih.gov/pubmed/33805703
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu13030931
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