Article ID Journal Published Year Pages File Type
8428033 Trends in Food Science & Technology 2018 9 Pages PDF
Abstract
Novel processing techniques including various non-thermal techniques show promising results in reducing the allergic reactions of egg. Anti-nutrients like avidin can be partly inactivated under combined high-pressure processing and heat treatment.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Impact of food processing on the structural and allergenic properties of egg white
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