Mitigating Food Protein Allergenicity with Biopolymers, Bioactive Compounds, and Enzymes
This review explores strategies for mitigating food allergies by treating foods with biopolymers, bioactive compounds, and food-grade enzymes. Biopolymers like chitosan, alginate, and pectin show potential in reducing the allergenic properties of food. Polyphenols such as quercetin, resveratrol, cur...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Allergies |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2313-5786/4/4/16 |
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