Technological processes to decrease the allergenicity of peach juice and nectar

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 493-497

  Brenna, Oreste ^a   Pompei, Carlo ^a,d   Ortolani, Claudio ^b   Pravettoni, Valerio ^c   Farioli, Laura ^c   Pastorello, Elide A ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b OSPEDALE NIGUARDA CA GRANDA   (Italy)

^c FONDAZIONE IRCCS CA GRANDA OSPEDALE MAGGIORE POLICLINICO   (Italy)

^d Sezione Tecnologie Alimentari   (Italy)

Author keywords

Allergy; Fruit juice; Nectar; Peach

Indexed keywords

ALLERGEN; PRUNUS EXTRACT;

ALLERGENICITY; ARTICLE; BEVERAGE; CLINICAL ARTICLE; FOOD ALLERGY; FOOD HANDLING; FOOD PROCESSING; FRUIT; HEATING; HUMAN; IMMUNOBLOTTING; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; TECHNOLOGY;

BEVERAGES; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FRUIT;

PRUNUS; PRUNUS PERSICA;

EID: 0033999747     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9906681     Document Type: Article

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