کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2098836 | 1082640 | 2011 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods](/preview/png/2098836.png)
چکیده انگلیسی
The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 22, Issue 9, September 2011, Pages 509–516
Journal: Trends in Food Science & Technology - Volume 22, Issue 9, September 2011, Pages 509–516
نویسندگان
Shady El-Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi, Kamel Eddine El Mecherfi, Inga Bazukyan, Yvan Choiset, Hanitra Rabesona, Mahmoud Sitohy, Yuri G. Popov, Akif A. Kuliev, Fernanda Mozzi, Jean-Marc Chobert, Thomas Haertlé,