The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3

Allergy: European Journal of Allergy and Clinical Immunology

Volumn 60, Issue 10, 2005, Pages 1262-1268

  Sancho, Ana I ^a   Rigby, N M ^a   Zuidmeer, L ^b   Asero, R ^c   Mistrello, G ^d   Amato, S ^d   Gonzalez Mancebo E ^e   Fernandez Rivas M ^e   Van Ree, R ^b   Mills, E N C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF AMSTERDAM   (Netherlands)

^c CLINICA SAN CARLO   (Italy)

^d Lofarma SpA   (Italy)

^e HOSPITAL UNIVERSITARIO FUNDACIÓN ALCORCÓN   (Spain)

Author keywords

Apple allergen; Food allergy; Mal d 3; nsLTP; Thermal treatment

Indexed keywords

FOOD ALLERGEN; GLUCOSE; HISTAMINE; IMMUNOGLOBULIN E; LIPID TRANSFER PROTEIN; MAL D 3 PROTEIN; UNCLASSIFIED DRUG;

ANTIGEN BINDING; APPLE; ARTICLE; BASOPHIL; CIRCULAR DICHROISM; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; FOOD ALLERGY; GLYCATION; HISTAMINE RELEASE; HUMAN; HUMAN CELL; IMMUNOBLOTTING; IMMUNOREACTIVITY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRICK TEST; PRIORITY JOURNAL; RADIOALLERGOSORBENT TEST; THERMAL EXPOSURE; THERMOSTABILITY;

ALLERGENS; ANTIGENS, PLANT; CARRIER PROTEINS; FOOD HYPERSENSITIVITY; HEAT; HISTAMINE RELEASE; IMMUNOGLOBULIN E; MALUS; PLANT PROTEINS; PROTEIN DENATURATION; SKIN TESTS;

EID: 24744433515     PISSN: 01054538     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1398-9995.2005.00876.x     Document Type: Article

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