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dc.contributor.author
El-Ghaish, Shady
dc.contributor.author
Ahmadova, Aynur
dc.contributor.author
Hadji-Sfaxi, Imen
dc.contributor.author
El Merchefi, Kamel Eddine
dc.contributor.author
Bazukyan, Inga
dc.contributor.author
Choiset, Yvan
dc.contributor.author
Rabesona, Hanitra
dc.contributor.author
Sitohy, Mahmoud
dc.contributor.author
Popov, Yuri G.
dc.contributor.author
Kuliev, Akif A.
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.author
Chobert, Jean-Marc
dc.contributor.author
Haertle, Thomas
dc.date.available
2018-08-27T18:32:54Z
dc.date.issued
2011-09
dc.identifier.citation
El-Ghaish, Shady; Ahmadova, Aynur; Hadji-Sfaxi, Imen; El Merchefi, Kamel Eddine; Bazukyan, Inga; et al.; Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 22; 9; 9-2011; 509-516
dc.identifier.issn
0924-2244
dc.identifier.uri
http://hdl.handle.net/11336/57249
dc.description.abstract
The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science London
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Functional Foods
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Antimicrobials
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Hypoallergenic
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-05T18:42:17Z
dc.journal.volume
22
dc.journal.number
9
dc.journal.pagination
509-516
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; Argelia
dc.description.fil
Fil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; Armenia
dc.description.fil
Fil: Choiset, Yvan. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; Egipto
dc.description.fil
Fil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; Armenia
dc.description.fil
Fil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; Azerbaiyán
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Haertle, Thomas. Institut National de la Recherche Agronomique; Francia
dc.journal.title
Trends In Food Science & Technology (regular Ed.)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.tifs.2011.05.003
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0924224411000926
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