Influence of thermal processing on the IgE binding capacity of peanut allergens;Influence des procédés thermiques sur l'allergé nicité de l'arachide

Revue Francaise d'Allergologie et d'Immunologie Clinique

Volumn 43, Issue 8, 2003, Pages 486-491

  Mondoulet, L ^a   Drumare, M F ^a   Ah Leung, S ^a   Paty, E ^b   Scheinmann, P ^b   Wal, J M ^a   Bernard, H ^a  

^a CEA SACLAY   (France)

^b HÔPITAL NECKER ENFANTS MALADES   (France)

Author keywords

Allergens; Ara h 1; Ara h 2; Food allergy; Peanuts; Thermal processing

Indexed keywords

FOOD ALLERGEN; IMMUNOGLOBULIN E;

ARTICLE; CLINICAL ARTICLE; ENZYME ALLERGOSORBENT TEST; EXTRACTION; FOOD PROCESSING; HUMAN; HUMAN TISSUE; IMMUNOREACTIVITY; LABORATORY TEST; MOLECULAR WEIGHT; PEANUT ALLERGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN BINDING; PROTEIN MODIFICATION; STATISTICAL ANALYSIS; THERMAL EXPOSURE; WESTERN BLOTTING;

EID: 0344630179     PISSN: 03357457     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0335-7457(03)00278-8     Document Type: Article

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