Loading...
Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE‐binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the alle...
Na minha lista:
| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2018
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6145249/ https://ncbi.nlm.nih.gov/pubmed/30258615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.742 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|