Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing-Reference-Cited by-同舟云学术

Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing

Published:2012-11-16 Issue:6 Volume:93 Page:1510-1515
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yang Zhen-Huang¹,Li Chen¹,Li Yu-Ying¹,Wang Zhuan-Hua¹

Affiliation:

1. Key Laboratory of Chemical Biology and Molecular Engineering of the Ministry of Education; Institute of Biotechnology, Shanxi University; Taiyuan; 030006; China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

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3. Impact of food processing on the structural and allergenic properties of food allergens;Mills;Mol Nutr Food Res,2009

4. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium);Gruber;J Agric Food Chem,2004

5. Effect of Maillard reaction on allergenicity of scallop tropomyosin;Nakamura;J Agric Food Chem,2005

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