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The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins
PURPOSE: The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. METHODS: Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 min...
Sparad:
| Huvudupphovsmän: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
The Korean Academy of Asthma, Allergy and Clinical Immunology; The Korean Academy of Pediatric Allergy and Respiratory Disease
2013
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3579098/ https://ncbi.nlm.nih.gov/pubmed/23450247 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4168/aair.2013.5.2.96 |
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