Can Glycation Reduce Food Allergenicity?
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DOI: 10.1021/acs.jafc.8b00660
Abstract: As a naturally occurring reaction during food processing, glycation, also known as non-enzymatic browning or Maillard reaction, can improve food protein physiochemical properties and functionality. In this perspective, three aspects of glycation (terminology confusion between… read more here.
Keywords: reduce food; food allergenicity; glycation reduce; glycation ... See more keywords