The effects of roasting on the allergenic properties of peanut proteins

Journal of Allergy and Clinical Immunology

Volumn 106, Issue 4, 2000, Pages 763-768

  Maleki, Soheila J ^a   Chung, Si Yin ^a   Champagne, Elaine T ^a   Raufman, Jean Pierre ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF ARKANSAS FOR MEDICAL SCIENCES   (United States)

Author keywords

IgE; Maillard reaction; Peanut allergy; Roasting

Indexed keywords

FOOD ALLERGEN; IMMUNOGLOBULIN E; M PROTEIN;

ALLERGENICITY; ARTICLE; BINDING AFFINITY; FOOD ALLERGY; FOOD PROCESSING; GLYCATION; PEANUT; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN MODIFICATION; PROTEIN STABILITY;

EID: 0033792578     PISSN: 00916749     EISSN: None     Source Type: Journal    
DOI: 10.1067/mai.2000.109620     Document Type: Article

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