摘要
食物过敏是当前食品安全领域较为突出的问题,一些食品加工方法如脱皮、加热可从一定程度上降低食品的致敏性,脱敏效果与加工的方式以及过敏原的种类密切相关。本文综述了对一般加工方法对于减轻过敏反应的作用。
Food allergy is a serious problem in the field of food safety. Food technology, such as peeling, heating, irradiation, can reduce the allergenic nature of food to a certain extent and desensitization effect is closely related to the methods of processing and species of allergens. The influences of the methods of processing on allergens were reviewed in this paper.
出处
《粮食与食品工业》
2012年第5期52-55,共4页
Cereal & Food Industry
关键词
脱敏
加热
辐射
food allergy
heating
irradiation
