Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3-Reference-Cited by-同舟云学术

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Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3

Published:2023 Issue:4 Volume:14 Page:1962-1970
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shen Yunpeng¹²³,Yu Tian¹²³^ORCID,Wang Zhongliang¹²³,Li Xin¹²^ORCID,Wu Yong¹³,Chen Hongbing¹³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

2. College of Food Science and Technology, Nanchang University, Nanchang 330031, P R. China

3. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

Abstract

We report the effect of irradiation treatment of purified Ana o 3 on its structure and allergenicity.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03057H

Reference44 articles.

1. Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

2. The Prevalence of Tree Nut Allergy: A Systematic Review

3. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects

4. Health Benefits of Nut Consumption

5. IgE Cross-Reactivity of Cashew Nut Allergens

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