食品工业科技Issue(8)：453-457,5.
发酵法对降低食品过敏原的作用
A summary on removing the allergen from food by fermentation
伍恒 1钱和 1汪何雅 1孙秀兰 1姚卫蓉1
作者信息
摘要
Abstract
Food allergenicity has been a challenge for both consumer and food factory.How to produce the hypoallergenic food has become a research topic for food science workers as the fast development of biotechnology and food engineering.Although the allergenicity of food could be reduced by fermentation,its application is not enough.The previous results of some studies were summarized and devided into several aspects like soybean products,milk products and so on.Although the allergenicity of food can not be totally removed by fermentation,it was possible to minimize the allergenicity under the optimal culture condition by using suitable strain.关键词
过敏原/传统发酵食品/发酵法/益生菌Key words
allergen/traditional fermented food/fermentation/probiotics分类
轻工纺织引用本文复制引用
伍恒,钱和,汪何雅,孙秀兰,姚卫蓉..发酵法对降低食品过敏原的作用[J].食品工业科技,2011,(8):453-457,5.
