An update on hypoallergenicity of peanut and soybean: where are we now?-Reference-Cited by-同舟云学术

An update on hypoallergenicity of peanut and soybean: where are we now?

Published:2016 Issue:82 Volume:6 Page:79185-79195
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Shamoon Muhammad¹²³⁴⁵,Sajid Muhammad Wasim⁶⁷⁸⁹,Safdar Waseem¹²³⁴⁵,Haider Junaid¹⁰¹¹²⁴⁵,Omar Mukama¹²¹³⁴⁵¹⁴,Ammar Alfarga¹²³⁴⁵,Sharif Hafiz Rizwan¹⁰¹¹²⁴⁵,Khalid Saud¹⁵¹⁶¹⁷¹⁸¹⁹,Randhawa Muhammad Atif²⁰²¹²²²³²⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. The Synergetic Innovation Center of Food Safety and Nutrition

4. Jiangnan University

5. Wuxi 214122

6. Department of Biosciences

7. COMSATS Institute of Information Technology

8. Sahiwal 57000

9. Pakistan

10. Key Laboratory of Food Colloids and Biotechnology

11. Ministry of Education

12. Key Laboratory of Carbohydrate Chemistry and Biotechnology

13. School of Biotechnology

14. P. R. China

15. Center for Polymer from Renewable Resources

16. School of Food Science and Engineering

17. South China University of Technology

18. Guangzhou 510640

19. P. R China

20. Faculty of Food

21. Nutrition and Home Sciences

22. National Institute of Food Science & Technology

23. University of Agriculture

24. Faisalabad 38040

Abstract

Legumes are one of the major sources of proteins and positively correlate with the development of modern society. At the same time, unfortunately, they significantly contribute to the rising prevalence of food allergy.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA12515H

Reference101 articles.

1. Global Synthesis of Drought Effects on Food Legume Production

2. Breeding Annual Grain Legumes for Sustainable Agriculture: New Methods to Approach Complex Traits and Target New Cultivar Ideotypes

3. Achievements and prospects of genomics-assisted breeding in three legume crops of the semi-arid tropics

4. Grain legume proteins and nutraceutical properties

5. Forage Legumes for Grazing and Conserving in Ruminant Production Systems