Brief characteristics of other ingested animal allergens

Jedrychowski, L, Egger, M, Hauser, M, Schmidt, G, Wopfner, N, Ferreira, F, Wallner, M and Lopata, A 2010, 'Brief characteristics of other ingested animal allergens' in L. Jedrychowski and H. J. Wichers (ed.) Chemical and Biological Properties of Food Allergens, CRC Press, Boca Raton, USA, pp. 319-386.


Document type: Book Chapter
Collection: Book Chapters

Title Brief characteristics of other ingested animal allergens
Author(s) Jedrychowski, L
Egger, M
Hauser, M
Schmidt, G
Wopfner, N
Ferreira, F
Wallner, M
Lopata, A
Year 2010
Title of book Chemical and Biological Properties of Food Allergens
Publisher CRC Press
Place of publication Boca Raton, USA
Editor(s) L. Jedrychowski and H. J. Wichers
Start page 319
End page 386
Subjects Food Sciences not elsewhere classified
Summary Development of biotechnology is often suggested as a remedy for the problem of meeting food requirements of humanity caused by distorted balance between the Siegel populations of humans and animals on the one hand and plant, i.e., food and fodder, production on the other (Bannon et al. 2008). In food production, especially in the case of the so-called functional food designed for human nutrition in specific disease conditions, there are often applied biotechnological processes. These processes, such as fermentation or processes involving activating native enzymes, e.g., seed germination, make it possible to enrich food with, among others proteins, lipids or vitamins, to modify raw material components, to increase product shelf life with simultaneous change of its sensory properties - all this through the use of microorganisms natural properties and enzymes. An example here are biotechnological processes used in the production of beverages from fermented milk (yoghurt, kefir, buttermilk, and cream), some fruit juices, wine, vegetable juices (red beetroot), brewing beer from malt, making cheese from mammal milk or soymilk, or pickling cabbage, cucumbers, or mushrooms.
Copyright notice © 2010 by Taylor and Francis Group
Keyword(s) biotechnology
food
fodder
Siegel populations
fermentation
enzymes
seed germination
ingested animal allergens
ISBN 9781420058550
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