Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5668-5673

  Simonato, B ^a   Pasini, G ^a   Giannattasio, M ^b   Peruffo, A D B ^a   De Lazzari, F ^c   Curioni, A ^a  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITY OF PADOVA   (Italy)

Author keywords

Allergy; Baking; Bread; Digestion; Food processing; Wheat proteins

Indexed keywords

ALLERGEN; BINDING PROTEIN; IMMUNOGLOBULIN E; VEGETABLE PROTEIN;

ARTICLE; BLOOD; BREAD; COOKING; DIGESTION; FOOD ALLERGY; GASTROINTESTINAL SYMPTOM; HUMAN; IMMUNITY; IN VITRO STUDY; METABOLISM; MOLECULAR RECOGNITION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN BINDING; PROTEIN DEGRADATION; WHEAT; WHEAT HYPERSENSITIVITY;

BREAD; COOKERY; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HUMANS; IMMUNOGLOBULIN E; PLANT PROTEINS; PROTEIN BINDING; WHEAT HYPERSENSITIVITY;

TRITICUM AESTIVUM;

EID: 0035189555     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0104984     Document Type: Article

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