Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
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