Germination results in reduced allergenicity of peanut by degradation of allergens and resveratrol enrichment-Reference-Cited by-同舟云学术

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Germination results in reduced allergenicity of peanut by degradation of allergens and resveratrol enrichment

Published:2018-12 Issue: Volume:50 Page:188-195
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rao Huan,Chen Cunkun,Tian Yang,Li Yuanyuan,Gao Yang,Tao Sha,Xue Wentong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy;Ahmad;Food and Agricultural Immunology,2016

2. Effect of nanopowdered peanut sprouts on physicochemical and sensory properties of milk;Ahn;Korean Journal for Food Science of Animal Resources,2013

3. Peanut allergy;Burks;The Lancet,2008

4. Recombinant peanut allergen Ara h I expression and IgE binding in patients with peanut hypersensitivity;Burks;The Journal of Clinical Investigation,1995

5. Peanut roots as a source of resveratrol;Chen;Journal of Agricultural and Food Chemistry,2002

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4. Differential metabolic networks in three energy substances of flaxseed (Linum usitatissimum L.) during germination;Food Chemistry;2024-06

5. Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens;Trends in Food Science & Technology;2024-01

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