Characteristics of Cow Milk Proteins and the Effect of Processing on Their Allergenicity

Milk proteins are well known for their nutritional and functional properties. However, they are also members of the Big-8 food allergens including egg, fish, shellfish, soy, peanuts, wheat and tree nuts, in terms of prevalence. The most common milk allergens are casein fractions and β-lactoglobulin...

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Autores principales:	Lajnaf, Roua, Feki, Sawsan, Attia, Hamadi, Ayadi, Mohamed Ali, Masmoudi, Hatem
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2022
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/80325
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