Influence of Thermal Processing on the Allergenicity of Peanut Proteins-Reference-Cited by-同舟云学术

Influence of Thermal Processing on the Allergenicity of Peanut Proteins

Published:2005-05-06 Issue:11 Volume:53 Page:4547-4553
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mondoulet L.¹,Paty E.¹,Drumare M. F.¹,Ah-Leung S.¹,Scheinmann P.¹,Willemot R. M.¹,Wal J. M.¹,Bernard H.¹

Affiliation:

1. INRA-Laboratoire d'immuno-allergie alimentaire, SPI, CEA-Saclay, 91191 Gif-sur-Yvette, Service de pneumologie et d'allergologie pédiatriques, Groupe hospitalier Necker, 75743 Paris cedex 15, and Département de Genie Biochimique et Alimentaire, Centre de Bioingénierie Gilbert Durand, UMR CNRS 5504, UMR INRA 792, INSA, 135 Avenue de Rangueil, 31077 Toulouse 4, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050091p

Reference27 articles.

1. Update on food allergy☆

2. Prevalence of peanut and tree nut allergy in the US determined by a random digit dial telephone survey

3. Clinical update on peanut allergy

4. Cohort study of peanut and tree nut sensitisation by age of 4 years

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