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Recent advances in alleviating food allergenicity through fermentation

Published:2021-05-06 Issue: Volume: Page:1-14
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:

Pi Xiaowen¹^ORCID,Yang Yili²,Sun Yuxue¹,Cui Qiang¹,Wan Yin³,Fu Guiming³,Chen Hongbing³,Cheng Jianjun¹

Affiliation:

1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China

2. Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China

3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1913093

Reference111 articles.

1. Microbiota therapy acts via a regulatory T cell MyD88/RORγt pathway to suppress food allergy

2. Prevalence of food allergies and intolerances documented in electronic health records

3. Anti-hypertensive peptides released from milk proteins by probiotics

4. Protective effect of Streptococcus thermophilus CCFM218 against house dust mite allergy in a mouse model

5. Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation

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1. Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis;Food and Bioproducts Processing;2024-09

2. Recent advance in sesame allergens: Influence of food processing and their detection methods;Food Chemistry;2024-08

3. Proteomic characterization of peanut flour fermented by Rhizopus oryzae;Heliyon;2024-08

4. Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment;Journal of Food Measurement and Characterization;2024-07-10

5. Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate;Journal of Dairy Science;2024-06

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