Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts
Author:
Funder
University Grant Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04779-7.pdf
Reference31 articles.
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2. Arya SS, Salve AR, Chauhan S (2016) Peanuts as functional food: a review. J Food Sci Technol 53:31–41. https://doi.org/10.1007/s13197-015-2007-9
3. Arzandeh S, Jinap S (2011) Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimization using response surface modelling. Int J Food Sci Technol 46:485–491. https://doi.org/10.1111/j.1365-2621.2010.02514.x
4. Burks AW, Cockrell G, Connaughton C, Helm RM (1994) Epitope specificity and immunoaffinity purification of the major peanut allergen, Ara h I. J Allergy Clin Immunol 93:743–750. https://doi.org/10.1016/0091-6749(94)90254-2
5. Cabanillas B, Jappe U, Novak N (2018) Allergy to peanut, soybean, and other legumes: recent advances in allergen characterization, stability to processing and IgE cross-reactivity. Mol Nutr Food Res 62:1700446. https://doi.org/10.1002/mnfr.201700446
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