Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens-Reference-Cited by-同舟云学术

Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens

Published:2020-02-12 Issue:2 Volume:61 Page:196-210
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dong Xin¹,Wang Jin¹^ORCID,Raghavan Vijaya¹

Affiliation:

1. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1722942

Reference120 articles.

1. Anugu, A. K. 2009. Effect of pulsed UV lights and pulsed electric fields on selected isolated milk proteins and their allergenic properties. Doctoral diss. Alabama A & M University.

2. Applications of ultrasound in analysis, processing and quality control of food: A review

3. Homology modelling and conformational analysis of IgE-binding epitopes of Ara h 3 and other legumin allergens with a cupin fold from tree nuts

4. Stability of food allergens and allergenicity of processed foods

5. Current and future prospects for the use of pulsed electric field in the meat industry

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