Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro...

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Bibliographic Details
Main Authors: Caterina Villa, Simona L. Bavaro, Elisabetta De Angelis, Rosa Pilolli, Joana Costa, Simona Barni, Elio Novembre, Isabel Mafra, Linda Monaci
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Nutrients
Subjects:
milk allergen
autoclaving
meat products
simulated digestion
IgE reactivity
LC-MS/MS
Online Access:https://www.mdpi.com/2072-6643/13/3/931

Internet

https://www.mdpi.com/2072-6643/13/3/931

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