Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review-Reference-Cited by-同舟云学术

Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review

Published:2019-12-22 Issue:3 Volume:37 Page:276-295
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Abd El-Salam Mohamed H.¹,El-Shibiny Safinaz¹

Affiliation:

1. Dairy Department,National Research Centre, Cairo, Egypt

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1701010

Reference93 articles.

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2. CODEX STAN 1. General Standard for the Labeling of Pre-packaged Foods; Amended in 1991, 1999, 2001, 2003, 2005, 2008 and 2010. FAO/WHO. Standards, Off Codex Stand 2010: Rome, Italy, 1985. http://www.fao.org/fao-who-codexalimentarius/standards/list-of-standards/en/ (accessed Oct 31, 2017).

3. The challenge of cow milk protein allergy

4. Comparative evaluation of allergic sensitization to milk proteins of cow, buffalo and goat

5. Hypo-allergenic and therapeutic significance of goat milk

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