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Skip to Search Results- 2Lactobacilli
- 1Aspergillus oryzae
- 1Egg white
- 1Fermentation
- 1Furfurilactobacillus
- 1IgE binding ability
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Fall 2022
Phenolic compounds are common and structurally diverse plant secondary metabolites. Epidemiological studies have associated their consumption to health benefits such as reduction of chronic inflammation and risk of colorectal cancer. Phenolic acids are a major class of dietary phenolic compounds...
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Fall 2010
Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were...