摘要
目前医学界没有治疗食物过敏的方法,只能通过药物缓解过敏症状,而食物过敏者通常选择避免接触食物过敏原。文章介绍天然食品原料中的主要过敏原,并综述近年来国内外有关食品原料中过敏原的控制方法的研究成果,包括:热处理、酶处理、辐照处理、超高压处理、发酵处理及化学修饰等处理措施,旨为后续新型功能食品的开发提供参考。
There is no effective therapeutic method for food allergy at present, only can relieve allergy symptoms by medicines. So the al- lergic patients commonly chose to avoid contacting the food allergen. The main allergens in natural food materials were discussed, and the controlling methods for the allergens in food reported at home and a broad were also summarized, including heat treatment, enzyme treatment, radiation treatment, ultra high pressure treatment, fer mentation treatment, chemical modification etc. , only to provide the references for the follow-up food investigation.
出处
《食品与机械》
CSCD
北大核心
2013年第6期253-256,261,共5页
Food and Machinery
关键词
食品原料
食物过敏
过敏原
脱敏
food materials
food allergy
allergen
desensitization
