Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects
Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects
In this proceeding, innovative food processing effects on some food alkaloids and food allergenic have been dealed. Alkaloids show widely diversified matrix and origins as well as pharmacological and/or nutraceutical action which often indicate a marked physiological action. Some proteins or protein fragments are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E (IgE); so these called as allergenics. These tags trick the immune system into thinking that the protein is harmful. Current researches stated that High Pressure Processing (HPP) have been optimised the unwanted concentrations regarding mentioned compounds in some foods. Further studies are needed for eliminating on unwanted alkaloid compounds and some advanced allergenic proteins in various food matrices.
Keywords:
Food Alkaloids, Food Allergens, HHP High Pressure,
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- Tokusoglu O. 2019. Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects. 2nd International Conference on NUTRITION FOOD SCIENCE and TECHNOLOGY April 08-09 2019 AbuDhabi, UAE Oral Presentation.
- ISSN: 2667-5803
- Başlangıç: 2018
- Yayıncı: Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi