Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

Author:

Cuadrado Carmen,Cheng Hsiaopo,Sanchiz Africa,Ballesteros Isabel,Easson Michael,Grimm Casey C.,Dieguez M. Carmen,Linacero Rosario,Burbano Carmen,Maleki Soheila J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Identification of two pistachio allergens, Pis v 1 and Pis v 2, belonging to the 2S albumin and 11S globulin family;Ahn;Clinical and Experimental Allergy,2009

2. Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity;Álvarez-Álvarez;Journal of Agricultural and Food Chemistry,2005

3. AOAC (2003). Official methods of analysis of AOAC International, 17th ed.

4. Identification of a MnSOD-like protein as a new major pistachio allergen;Ayuso;Journal of Allergy and Clinical Immunology,2007

5. Stability of food allergens and allergenicity of processed foods;Besler;Journal of Chromatography B: Biomedical Sciences and Applications,2001

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