Heat and pressure treatments effects on peanut allergenicity-Reference-Cited by-同舟云学术

Heat and pressure treatments effects on peanut allergenicity

Published:2012-05 Issue:1 Volume:132 Page:360-366
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cabanillas Beatriz,Maleki Soheila J.,Rodríguez Julia,Burbano Carmen,Muzquiz Mercedes,Jiménez María Aránzazu,Pedrosa Mercedes M.,Cuadrado Carmen,Crespo Jesús F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Effects of extrusion, boiling, autoclaving and microwave heating on lupine allergenicity;Alvarez-Alvarez;Journal of Agricultural and Food Chemistry,2005

2. Homology modelling and conformational analysis of IgE-binding epitopes of Ara h 3 and other legumin allergens with a cupin fold from tree nuts;Barre;Molecular Immunology,2007

3. Effects of cooking methods on peanut allergenicity;Beyer;The Journal of Allergy and Clinical Immunology,2001

4. Technological processes to decrease the allergenicity of peach juice and nectar;Brenna;Journal of Agricultural and Food Chemistry,2000

5. Effects of enzymatic hydrolysis on lentil allergenicity;Cabanillas;Molecular Nutrition & Food Research,2010

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