Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins-Reference-Cited by-同舟云学术

Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins

Published:2021-10-23 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

dos Santos Ana Luiza Soares,dos Santos Pedro Paulo Borges,de Almeida Amaral Gustavo,Soares Eduardo Costa,de Oliveira e Silva Cláudia Aparecida,de Souza Scheilla Vitorino Carvalho^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05281-4.pdf

Reference33 articles.

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2. Brasil. ANVISA-Agência Nacional de Vigilância Sanitária (2014) Consulta Pública nº 29/2014 - Rotulagem de Alergênicos em Alimentos. Brasília. http://formsus.datasus.gov.br/site/resultado.php?id_aplicacao=16061

3. Brasil. ANVISA—Agência Nacional de Vigilância Sanitária (2015) Resolução da Diretoria Colegiada—RDC No 26, de 02 de julho de 2015. Dispõe sobre os requisitos para rotulagem obrigatória dos principais alimentos que causam alergias alimentares. p 4

4. Brasil. ANVISA—Agência Nacional de Vigilância Sanitária (2018) Guia sobre Programa de Controle de Alergênicos. Guia n° 05/2018. Versão 2. 2018. http://antigo.anvisa.gov.br/documents/10181/2779039/%281%29Guia+Programa+Controle+de+Alergenicos+versao+2.pdf/69af35f5-cc11-412e-ade5-4d47fef14f5e

5. Bu G, Luo Y, Zheng Z, Zheng H (2009) Effect of heat treatment on the antigenicity of bovine a-lactalbumin and b-lactoglobulin in whey protein isolate. Food Hydrocoll 20(3):195–207. https://doi.org/10.1080/09540100903026116

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