date:Aug 27, 2014
reaction.
We found that treating peanuts with protein-breaking enzymes reduced allergenic proteins, said Dr. Jianmai Yu, a food and nutrition researcher at NC ATs School of Agriculture and Environmental Sciences.
The university has signed an agreement with Xemerge, a Toronto-based firm that commercializes emerging technologies in food and agriculture, to research the marketing potential of hypoallergenic peanut products.
This is one of the best technologies in the food and nutrition space we