Effect of DIC on the Allergenicity of Legume Proteins
Author:
Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-8669-5_4
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2. Álvarez-Álvarez J, Guillamón E, Crespo JF, Cuadrado C, Burbano C, Rodríguez J, Fernández C, Muzquiz M (2005) Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity. J Agric Food Chem 53(4):1294–1298. doi: 10.1021/jf0490145
3. Barre A, Jacquet G, Sordet C, Culerrier R, Rouge P (2007) Homology modelling and conformational analysis of IgE-binding epitopes of Ara h 3 and other legumin allergens with a cupin fold from tree nuts. Mol Immunol 44(12):3243–3255. doi: 10.1016/j.molimm.2007.01.023
4. Besler M, Steinhart H, Paschke A (2001) Stability of food allergens and allergenicity of processed foods. J Chromatogr B Biomed Sci Appl 756:207–228
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