Tag: Allergy

Dr. Tian Yang of sugar Engineering Center of Northwestern University published a review paper on anti food allergy in critical reviews in food science and nutrition, a top journal in the food field
By: Date: 2021-10-11 Categories: foodtechnology Tags: ,

Recently, Dr. Tian Yang of the sugar Engineering Center of the school of food science and engineering of Northwestern University, under the guidance of Professor Wang Zhongfu and Professor Huang Linjuan, director of the center, and Professor Xue Wentong of China Agricultural University, published a review article to summarize the action mechanisms of natural polysaccharides, oligosaccharides and other anti food allergy substances into five kinds.

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The 2020 International Food Safety and Health Conference series of special conferences and training courses have achieved fruitful results
By: Date: 2020-12-06 Categories: chinesefood Tags: ,

Before the opening of the 2020 International Food Safety and Health Conference, various thematic conferences and training courses were first held online. Based on thematic topics, testing methods, microbial risk prevention and control, allergens, sustainable development of palm oil, and special foods, plant-based The precise setting of difficulties and hot spots in the food and other industries and the cross-border docking with the industry have attracted widespread attention from the scientific and technological circles and the industry.

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Nestlé Health Sciences”Enminsu 1+” was launched to help babies over 1 year old with food allergies grow up healthily
By: Date: 2020-12-01 Categories: industrynews Tags: ,

On November 28th, Nestlé Health Sciences’ first non-allergenic amino acid full nutritional formula powder for infants and children over 1 year old with a variety of food protein allergies/malabsorption,”Enminshu 1+””Symposium on Nutrition and Nutrition” officially announced at the conference site that it will be launched through cross-border e-commerce channels to escort the healthy growth of Minbao over 1 year old. Professor Cai Wei from Xinhua Hospital Affiliated to Shanghai Jiaotong University School of Medicine conducted an in-depth discussion on nutrition management strategies for children with food allergies during the listing meeting.

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Newcomer 1+ amino acid non-allergenic formula powder is launched in China, providing the first domestic nutritional solution for children’s food protein allergy
By: Date: 2020-10-22 Categories: industrynews Tags: ,

Danone Nutricia held the 7th Allergy and Growth Nutrition Forum in Beijing, Shanghai, Guangzhou, Chengdu and other cities, and announced that the brand authorized the cross-border official introduction of Newcomer 1+ amino acid non-allergic formula powder. This product is the first official amino acid formula food for allergic babies one year old and above officially sold in Mainland China, and provides a more targeted special nutritional solution for children with food protein allergies (including milk protein allergies) at this month’s age. .

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The team of Professor Linglin Fu from the School of Food and Bioengineering of Zhejiang Gongshang University published a cover article in an internationally renowned journal
By: Date: 2020-10-10 Categories: foodtechnology Tags: ,

Recently, the team of Professor Linglin Fu from the School of Food and Biological Engineering of Zhejiang Gongshang University has made important progress in the research of food allergies. The related results are”Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin-Induced Food Allergy by Switching Antibody Isotypes through the NF-??B-Dependent”Immune Tolerance” was published in the internationally renowned journal MOLECULAR NUTRITION & FOOD RESEARCH in the field of food science

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The key special projects of the National Key R&D Program hosted by Professor Fu Linglin of Zhejiang Gongshang University officially launched
By: Date: 2020-09-24 Categories: foodtechnology Tags: ,

The key project of the National Key Research and Development Program”Risk Assessment Technology Research on Food Allergy Labeling” led by Professor Fu Linglin, School of Food and Bioengineering, Zhejiang Gongshang University,”Research on Immune Cross-Reaction and Allergenicity Evaluation System of Important Food Allergen Proteins” (Project Number:2019YFC1605002) was officially launched in Nanjing recently. This project is hosted by Zhejiang Technology and Business University, and Beijing Technology and Business University, China Agricultural University, Jiangnan University and other units jointly participate. The central government has a special fund of 4.21 million yuan. The implementation period is December 2019-2022.

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