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In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat
Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredi...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi Publishing Corporation
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2948907/ https://ncbi.nlm.nih.gov/pubmed/20948881 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2010/238573 |
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