Food Health and Technology Innovations

Food Health and Technology Innovations

Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects

Yazarlar: Ozlem TOKUSOGLU

Cilt 2 , Sayı 5 , 2019 , Sayfalar 161 - 164

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Food Alkaloids,Food Allergens,HHP,High Pressure

Özet: 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.

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@article{2019, title={Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects}, volume={2}, number={5}, publisher={Food Health and Technology Innovations}, author={Ozlem TOKUSOGLU}, year={2019}, pages={161–164} }
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Ozlem TOKUSOGLU. (2019). Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects (Vol. 2, pp. 161–164). Vol. 2, pp. 161–164. Food Health and Technology Innovations.
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Ozlem TOKUSOGLU. Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects. no. 5, Food Health and Technology Innovations, 2019, pp. 161–64.
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