Effects of nonthermal food processing technologies on food allergens: A review of recent research advances-Reference-Cited by-同舟云学术

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

Published:2018-04 Issue: Volume:74 Page:12-25
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Chizoba Ekezie Flora-Glad,Cheng Jun-Hu,Sun Da-Wen^ORCID

Funder

National Key R&D Program of China

Collaborative Innovation Major Special Projects of Guangzhou City

Guangdong Provincial Science and Technology Plan Projects

National Key Technologies R&D Program

Natural Science Foundation of Guangdong Province

China Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

Agricultural Development and Rural Work of Guangdong Province

S&T Project of Guangdong Province

Pearl River S&T Nova Program of Guangzhou

International and Hong Kong – Macau - Taiwan Collaborative Innovation Platform of Guangdong Province on Intelligent Food Quality Control and Process Technology & Equipment

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference143 articles.

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3. Grape processing by high hydrostatic pressure: Effect on use of non-Saccharomyces in must fermentation;Bañuelos;Food and Bioprocess Technology,2016

4. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review;Barba;Food Research International,2015

5. Post-translational phosphorylation affects the IgE binding capacity of caseins;Bernard;FEBS Letters,2000

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