Effects of heat and high-pressure treatments on antigenicity of beef extract

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 1, 2002, Pages 202-205

  Han, Gi Dong ^a   Matsuno, Masatomo ^b   Ikeuchi, Yoshihide ^c   Suzuki, Atsushi ^a  

^a NIIGATA UNIVERSITY   (Japan)

^b Yoshida Hospital   (Japan)

^c KYUSHU UNIVERSITY   (Japan)

Author keywords

Antigenicity allergenicity; Beef extract; Bovine gamma globulin; Heat treatment; High pressure treatment

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN; IMMUNOGLOBULIN E; TISSUE EXTRACT;

ANIMAL; ARTICLE; BLOOD; CATTLE; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; HEATING; HUMAN; IMMUNOBLOTTING; IMMUNOLOGY; MEAT; METHODOLOGY; PRESSURE;

ALLERGENS; ANIMALS; CATTLE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HYPERSENSITIVITY; GAMMA-GLOBULINS; HEATING; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MEAT; PRESSURE; TISSUE EXTRACTS;

BOVINAE;

EID: 0036358595     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.202     Document Type: Article

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