Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

BACKGROUND: IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Kroghsbo, Stine, Rigby, Neil M., Johnson, Philip E., Adel-Patient, Karine, Bøgh, Katrine L., Salt, Louise J., Mills, E. N. Clare, Madsen, Charlotte B.
פורמט: Artigo
שפה:Inglês
יצא לאור: Public Library of Science 2014
נושאים:
Research Article
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC4013017/
https://ncbi.nlm.nih.gov/pubmed/24805813
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0096475
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים