Monitoring immunoreactivity reduction of whey proteins hydrolysates by latex agglutination

Enzyme and Microbial Technology

Volumn 40, Issue 3, 2007, Pages 481-484

  Villadóniga, Carolina ^a   Battistoni, Julio ^a   Cantera, Ana María B ^a,b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Lactalbumin; Lactoglobulin; Latex agglutination; Whey proteins

Indexed keywords

ALLERGIES; DAIRY PRODUCTS; HYDROLYSIS; IMMUNOLOGY; NUTRITION;

Α-LACTALBUMINS; Β-LACTOGLOBULIN; LATEX AGGLUTINATION; WHEY PROTEINS;

PROTEINS;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; LATEX; PROTEIN HYDROLYSATE;

ARTICLE; COST BENEFIT ANALYSIS; CROSS REACTION; HYDROLYSIS; IMMUNOREACTIVITY; INDUSTRIAL PRODUCTION; LATEX AGGLUTINATION TEST; QUALITY CONTROL; SERODIAGNOSIS; WHEY;

EID: 33846231317     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2006.07.025     Document Type: Article

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