Food Allergy to Wheat Products: The Effect of Bread Baking and in Vitro Digestion on Wheat Allergenic Proteins. A Study with Bread Dough, Crumb, and Crust-Reference-Cited by-同舟云学术

Food Allergy to Wheat Products: The Effect of Bread Baking and in Vitro Digestion on Wheat Allergenic Proteins. A Study with Bread Dough, Crumb, and Crust

Published:2001-10-05 Issue:11 Volume:49 Page:5668-5673
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Simonato Barbara¹,Pasini Gabriella¹,Giannattasio Matteo¹,Peruffo Angelo D. B.¹,De Lazzari Franca¹,Curioni Andrea¹

Affiliation:

1. Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15, 37134 Verona, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0104984

Reference27 articles.

1. Stability of food allergens to digestion in vitro

2. Contact Urticaria

3. Protein modification by thermal processing

4. The effects of roasting on the allergenic properties of peanut proteins

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