Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428359 | Trends in Food Science & Technology | 2018 | 53 Pages |
Abstract
To date, studies show that nonthermal processes have complicated effects on food allergens. Much further research efforts should be made for using nonthermal processing technologies as alternatives to replace traditional techniques. Nonetheless, it is expected that in the near future, susceptible individuals will benefit from different hypoallergenic products processed with novel nonthermal technologies at an affordable cost.
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Authors
Flora-Glad Chizoba Ekezie, Jun-Hu Cheng, Da-Wen Sun,