Innovative Technology for the Inactivation of Allergenic Compounds on Component Surfaces of a Prototype Processing Line for the Manufacture of Products with Controlled Allergenicity
Authors
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
weronika_binkowska@sggw.edu.pl
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Magdalenka, Poland
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
iwona_wojtasik-kalinowska@sggw.edu.pl
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
agnieszka_wierzbicka@sggw.edu.pl
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
DOI: https://doi.org/10.2478/agriceng-2025-0014 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 229 - 247
Submitted on: Jul 1, 2025
Accepted on: Aug 1, 2025
Published on: Sep 10, 2025
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2025 Andrzej Półtorak, Weronika Bińkowska, Grzegorz Pogorzelski, Arkadiusz Szpicer, Anna Onopiuk, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution 4.0 License.