Effects of enzymatic hydrolysis on lentil allergenicity-Reference-Cited by-同舟云学术

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Effects of enzymatic hydrolysis on lentil allergenicity

Published:2010-03-19 Issue:9 Volume:54 Page:1266-1272
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Cabanillas Beatriz,Pedrosa Mercedes M.,Rodríguez Julia,González Ángela,Muzquiz Mercedes,Cuadrado Carmen,Crespo Jesús F.,Burbano Carmen

Funder

AGL

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.200900249/fullpdf

Reference30 articles.

1. Recommendations by health organizations for pulse consumption;Leterme;Br. J. Nutr.,2002

2. Molecular nutraceutics as a mean to investigate the positive effects of legume seed proteins on human health;Scarafoni;Trends Food Sci. Technol.,2007

3. Lentils (Lens culinaris Medikus subspecies culinaris): a whole food for increased iron and zinc intake;Thavarajah;J. Agric. Food Chem.,2009

4. Allergy to lentils in Mediterranean pediatric patients;Pascual;J. Allergy Clin. Immunol.,1999

5. Hypersensitivity to members of the botanical order Fabales (legumes);Martinez San Ireneo;J. Investig. Allergol. Clin. Immunol.,2000

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