Effect of Heat and Enzymatic Treatments on Human IgE and Rabbit IgG Sensitivity to White Bean Allergens

The aim of this study was to evaluate the sensitivity of the population of Fez and Casablanca in Morocco to dry white beans (Phaseolus Vulgaris) and to investigate the effect of food processing (heat and/or enzymatic hydrolysis by pepsin) on this sensitivity. Work was based on a bank consisting of 1...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Amal Bousfiha, Aarab Lotfi
פורמט: Artigo
שפה:Inglês
יצא לאור: Tehran University of Medical Sciences 2013-12-01
סדרה:Iranian Journal of Allergy, Asthma and Immunology
נושאים:
Beans
Food allergy
Food processing
Immunoglobulin E
Pepsin.
גישה מקוונת:https://ijaai.tums.ac.ir/index.php/ijaai/article/view/497
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