Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
Author:
Publisher
MDPI AG
Subject
Food Science,Nutrition and Dietetics
Link
http://www.mdpi.com/2072-6643/9/8/835/pdf
Reference131 articles.
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4. Concentrated high intensity electric field (CHIEF) system for non-thermal pasteurization of liquid foods: Modeling and simulation of fluid mechanics, electric analysis, and heat transfer
5. The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens
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