Red koji or red mold rice is prepared by growing a genus Monascus on steamed rice. For
centuries, it has been used in Asia for the production of fermented foods including red rice …

The four proteins α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein (α-CN, including α
S1-CN and α S2-CN) and β-casein (β-CN) are considered as the major allergens in bovine …

Milk proteins and milk protein-derived peptides have been widely studied for their health
enhancing properties. This chapter presents the updated scientific knowledge on the …

El lactosuero (LS) es el subproducto líquido resultante de la coagulación de las proteínas
caseicas de la leche durante la preparación del queso; tiene una composición similar a la …

In this study, the antioxidant activities of porcine liver proteins, hydrolyzed using Alcalase®,
papain, pepsin, or a microbial suspension of Monascus purpureus (APLH, PaPLH, PePLH …

BACKGROUND Cow's milk allergy has aroused public concern. The aim of this study was to
investigate the effects of fermentation by Lactobacillus casei 1134 on the antigenicity and …

In this study, the effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity
and Immunoglobulin E (IgE)-binding inhibitions of α-lactalbumin (LA), β-lactoglobulin (LG) …

Enzymatic cross-linking is frequently used in bio-processing of dairy products since it could
change the physiochemical and functional characterization. In our study, bovine α …

Cow's milk allergy is a hypersensitivity reaction to bovine milk proteins and is immune-
related. β-lactoglobulin, the primary allergenic protein found in milk, is a whey protein with a …

To develop a novel type of functional cheese, nine strains of edible fungi, Monascus sp.
were cultured on whey protein‐based solid medium and screened in terms of secondary …