Brief characteristics of other important food allergens
Other Publication ResearchOnline@JCUAbstract
[Extract] 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. In the Far East there are numerous popular dishes prepared from fermented soybeans, e.g., Indonesian dish tempeh made with the use of Rhizopus oligosporus, Chinese douchi, or Japanese hamanatto made with Aspergillus oryzae as well as fermented soy paste: Chinesejiang or chiang, Japanese miso, or Indonesian taucho (Huang and Huang 1999).
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Chemical and Biological Properties of Food Allergens
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978-1-4200-5855-0
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67
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CRC Press
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Boca Raton, FL, USA
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