High pressure can reduce the antigenicity of bovine whey protein hydrolysates

International Dairy Journal

Volumn 16, Issue 9, 2006, Pages 969-975

  Peñas, Elena ^a   Snel, Hans ^b   Floris, René ^b   Préstamo, Guadalupe ^a   Gomez, Rosario ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Antigenicity; Bovine whey hydrolysates; Food grade enzymes; High pressure; Proteolysis

Indexed keywords

ANTIBODIES; CLONING; ENZYMES; HYDROLYSIS;

ANTIGENICITY; BOVINE WHEY HYDROLYSATES; FOOD GRADE ENZYMES; HIGH PRESSURE; PROTEOLYSIS;

PROTEINS;

BOVINAE;

EID: 33646693647     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.09.010     Document Type: Article

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