Food Allergen and Technologies to Control the Allergenicity

被引：0
|
作者：
Bu Guanhao [1 ]
Chen Fusheng [1 ]
Liu Kunlun [1 ]
Shi Dongmei [1 ]
Liu Haiyuan [1 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450052, Peoples R China
来源：
2011 INTERNATIONAL CONFERENCE ON ENVIRONMENTAL SYSTEMS SCIENCE AND ENGINEERING (ICESSE 2011), VOL 2 | 2011年
关键词：
food allergen; food allergy; allergenicity; control technologies; PROTEIN; ANTIGENICITY; CONJUGATION; REDUCTION;
D O I：
暂无
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
Food allergy has become a public health problem around the world and has been concerned widely in recent years. The recent advances of food allergen research were reviewed in this paper, including the mechanism of food allergy, the kinds of food allergen, the characteristics of food allergen as well as effective technologies to control and reduce food allergy.
引用
收藏
页码：644 / 650
页数：7
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