Linking peanut allergenicity to the processes of maturation, curing, and roasting

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4273-4277

  Chung, Si Yin ^a   Butts, Christopher L ^b   Maleki, Soheila J ^a   Champagne, Elaine T ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b NATIONAL PEANUT RESEARCH LABORATORY   (United States)

Author keywords

AGE adducts; Allergenicity; Antibodies to dehydrin; Blot assays; Curing; ELISA; Food processing; IgE binding; Maillard reaction; Maturity; Peanuts; Roasting; Stress proteins

Indexed keywords

ADVANCED GLYCATION END PRODUCT; HEAT SHOCK PROTEIN; IMMUNOGLOBULIN E;

ALLERGENICITY; ARTICLE; COOKING; ENZYME LINKED IMMUNOSORBENT ASSAY; FLAVOR; FOOD ALLERGY; FOOD PROCESSING; GLYCATION; MATURATION; PEANUT ALLERGY; TEMPERATURE;

ALLERGENS; ARACHIS HYPOGAEA; FOOD HANDLING; GLYCOSYLATION END PRODUCTS, ADVANCED; HEAT; IMMUNOGLOBULIN E; PEANUT HYPERSENSITIVITY; PLANT EXTRACTS; PLANT PROTEINS; SEEDS; TIME FACTORS;

ARACHIS HYPOGAEA;

EID: 0037816654     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021212d     Document Type: Article

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