| 食品脱敏技术研究的新进展 |
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| 引用本文： | 漆定坤,曹劲松,唐传核. 食品脱敏技术研究的新进展[J]. 食品与发酵工业, 2006, 32(7): 79-82 |
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| 作者姓名： | 漆定坤 曹劲松 唐传核 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 食物过敏是世界各地普遍存在的一个问题,已引起了人们的广泛关注,文中综述了近5年来在食品脱敏技术领域所取得的新进展,主要包括物理化学法、酶法以及生物法等。
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| 关 键 词： | 食物过敏 食物过敏原 低过敏食品 |
| 收稿时间： | 2006-05-09 |
| 修稿时间： | 2006-05-09 |
Recent Advances in Food Desensitization Technology |
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| Qi Dingkun,Cao Jinsong,Tang Chuanhe. Recent Advances in Food Desensitization Technology[J]. Food and Fermentation Industries, 2006, 32(7): 79-82 |
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| Authors: | Qi Dingkun Cao Jinsong Tang Chuanhe |
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| Affiliation: | College of Light Industry and Foods, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | Food allergy has become a serious problem around the world and has been concerned widely in recent years. So, how to desensitize the food becomes an important task for food researches. In this paper, new advances of recent five years in food desensitization technology are reviewed, including various methods from biology, physical chemistry and enzymology. |
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| Keywords: | food allergy food allergen hypoallergenic foods |
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