Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

•Effect of steaming, baking and HHP on cod were studied.•HHP reduced the IgE/G binding capacities, without protein oxidation.•Steaming and baking increased protein oxidation and allergenicity.•HHP increased peptide content by 3.07-fold, compared to control. In this study, comprehensive analysis was...

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Veröffentlicht in:	Food chemistry 2019-11, Vol.298, p.125087-125087, Article 125087
Hauptverfasser:	Zhang, Yifeng, Bi, Yuge, Wang, Qi, Cheng, Ka-Wing, Chen, Feng
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergenicity Cod Digestibility High hydrostatic pressure Protein
Online-Zugang:	Volltext
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