Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing

Author:

Yang Zhen-Huang1,Li Chen1,Li Yu-Ying1,Wang Zhuan-Hua1

Affiliation:

1. Key Laboratory of Chemical Biology and Molecular Engineering of the Ministry of Education; Institute of Biotechnology, Shanxi University; Taiyuan; 030006; China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

1. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China;He;Am J Clin Nutr,1995

2. Clara cell 10-KDA protein inhibits endotoxin-induced airway contraction in isolated perfused rat lungs;Nosratabadi;Exp Lung Res,2003

3. Impact of food processing on the structural and allergenic properties of food allergens;Mills;Mol Nutr Food Res,2009

4. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium);Gruber;J Agric Food Chem,2004

5. Effect of Maillard reaction on allergenicity of scallop tropomyosin;Nakamura;J Agric Food Chem,2005

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