Changes in Solubility, Allergenicity, and Digestibility of Cow's Milk Proteins in Baked Milk
Author:
Affiliation:
1. Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences
2. Department of Applied Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/26/1/26_129/_pdf
Reference23 articles.
1. Anema, S.G. (2008). On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins. J. Dairy. Res., 75, 415-421.
2. Ebisawa, M., Ito, K., and Fujisawa, T.; Committee for Japanese Pediatric Guideline for Food Allerg. (2017). The Japanese Society of Pediatric Allergy and Clinical Immunology, The Japanese Society of Allergology. Japanese guidelines for food allergy 2017. Allergol. Int., 66, 248-264.
3. Ehn, B.M., Ekstrand, B., Bengtsson, U., and Ahlstedt, S. (2004). Modification of IgE binding during heat processing of the cow's milk allergen beta-lactoglobulin. J. Agric. Food Chem., 52, 1398-1403.
4. Esmaeilzadeh, H., Alyasin, S., Haghighat, M., Nabavizadeh, H., Esmaeilzadeh, E., and Mosavat, F. (2018). The effect of baked milk on accelerating unheated cow's milk tolerance: A control randomized clinical trial. Pediatr. Allergy Immunol., 29, 747-753.
5. Gan, S.D. and Patel, K.R. (2013). Enzyme immunoassay and enzyme-linked immunosorbent assay. J. Invest. Dermatol., 133, e12.
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