For Libraries For Publication Open Access Downloads About Us Contact Us
Paper Titles
Effects of Biochar on Acid Black Soil Nutrient, Soybean Root and Yield
p.2278
Purification and Identification of Lactoferrin from Bovine Milk
p.2290
Purification of Ferulic Acid from Wheat by Ultrafiltration Technology
p.2294
Rational Allocation of China’s Grain Resources by near-Infrared Spectroscopy
p.2298
Reducing the Allergenicity from Food by Microbial Fermentation
p.2302
Response Surface Methodology for the Optimization of Preparation of Sweet Potato Distarch Phosphates of Low Digestibility
p.2306
Study of Continuous Extraction Process Utilizing Supercritical Fluid for Ganoderma lucidum
p.2310
Study on Microbial Flora's Change and Fermentation Quality in Ensiling of Banana Stems and Leaves
p.2316
Technique of Spray-Drying on Phyllanthus emblica L. and Anti-Oxidation of the Product
p.2321

Reducing the Allergenicity from Food by Microbial Fermentation

Article Preview

Abstract:

Food allergy has become a serious public health problem. Nowadays several treatments were employed for reducing the allergenicity from food. The paper mainly reviews the application of microbial fermentation in the reduction of the allergenicity from different foods.

You might also be interested in these eBooks
Natural Resources and Sustainable Development II View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 524-527)

Pages:

2302-2305

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.524-527.2302

Citation:

Cite this paper

Online since:

May 2012

Authors:

Liang Chen, Peng Song, Feng Jia, Jin Shui Wang

Keywords:

Allergenicity, Fermentation, Food Allergy

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2012 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

References

[1] S.K. Shriver and W.W. Yang: Food Eng. Rev. Vol. 3 (2011), pp.26-43

Google Scholar

[2] L.S. Jackson: J. Food. Prot. Vol. 71 (2008), pp.445-458

Google Scholar

[3] J. Frias: J. Agric. Food. Chem. Vol. 56 (2008): pp.99-105

Google Scholar

[4] G.H. Bu: J. Sci. Food Agric. Vol. 90 (2010): pp.2015-2020

Google Scholar

[5] E. Caplice and G.F. Fitzgerald: Int. J. Food Microbiol. Vol. 50 (1999): pp.131-149

Google Scholar

[6] K.H. Steinkraus: Biotechnol. Adv. Vol. 4 (1986): pp.219-243

Google Scholar

[7] V. Barkholt: Allergy Vol. 53 (1998): pp.106-108

Google Scholar

[8] L. Jedrychowski and B. Wroblewska: Food Agric. Immunol. Vol. 11(1999): pp.91-99

Google Scholar

[9] S.M. Kim: Food Sci. Biotechnol. Vol. 17 (2008): pp.919-924

Google Scholar

[10] P. Phromraksa: J. Food. Sci. Vol. 73 (2008): pp.189-195

Google Scholar

[11] R.C. Aalberse: J. Allergy Clin. Immunol. Vol. 106 (2000): pp.228-238

Google Scholar

[12] Y. Ko: J. Allergy Clin. Immunol. Vol. 125 (2010): p. AB221

Google Scholar

[13] M. Kobayashi: Int. J. Mol. Med. Vol.13 (2004): pp.821-827

Google Scholar

[14] M. De Angelis: J. Food. Prot. Vol. 70 (2007): pp.135-144

Google Scholar

[15] J. Leszczynska: Food Agric. Immunol. Vol.20 (2009): pp.139-145

Google Scholar

[16] K. Palmer and W. Burks: Curr. Opin. Allergy Clin. Immunol. Vol. 6 (2006): pp.202-206

Google Scholar

[17] M. Pansare and D. Kamat: Curr. Opin. Pediatr. Vol. 22 (2010): pp.642-646

Google Scholar

[18] S.J. Koppelman: Mol. Nutr. Food Res. Vol. 54 (2010): pp.1711-1721

Google Scholar

[19] Y. Chu: J. Agric. Food Chem. Vol. 56 (2008): pp.11225-11233

Google Scholar

[20] Information on http://www.newscientists.com

Google Scholar

[21] D.J. Hill and C.S. Hosking: Clin. Exp. Allergy Vol. 26 (1996): pp.243-246

Google Scholar

[22] R.E. Poms, C.L. Klein, and E. Anklam: Food Addit. Contam. Vol. 21 (2004): pp.1-31

Google Scholar

© 2025 Trans Tech Publications Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies. For open access content, terms of the Creative Commons licensing CC-BY are applied.
Scientific.Net is a registered trademark of Trans Tech Publications Ltd.