Potential of high hydrostatic pressure in reducing the allergenicity of seafood  

作　　者：Yi-Feng Zhang 

机构地区：[1]Department of Food Safety and Health,School of Advanced Agricultural Sciences,Peking University,Beijing 100871,China.

出　　处：《Food and Health》2023年第4期46-48,共3页食品和健康（英文）

摘　　要：Seafood,as a primary high-quality protein source,plays an increasingly vital role in diets around the world,while seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives.High hydrostatic pressure(HHP),a novel non-thermal processing technology,shows the unique potential in alleviating seafood allergenicity.This comment provides a brief introduction of potential of high hydrostatic pressure in reducing the allergenicity of seafood.

关 键 词：high hydrostatic pressure ALLERGENICITY SEAFOOD 

分 类 号：TV1[水利工程]