Absence of Allergic Reactions to Egg White Lysozyme Additive in Grana Padano Cheese

Journal of the American College of Nutrition

Volumn 27, Issue 2, 2008, Pages 326-331

  Iaconelli, Amerigo ^a   Mingrone, Geltrude ^a   Fiorentini, Lucia ^b   Bruschi, Sara ^b   Rossi, Filippo ^b   Piva, Gianfranco ^b  

^a CATHOLIC UNIVERSITY   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Cheese; Food allergy; Lysozyme

Indexed keywords

EGG WHITE LYSOZYME; FOOD ADDITIVE; IMMUNOGLOBULIN E; OVALBUMIN; OVOMUCOID;

ALLERGIC REACTION; ANTIBODY RESPONSE; AREA UNDER THE CURVE; ARTICLE; CHEESE; CLINICAL ARTICLE; CONCENTRATION (PARAMETERS); EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LYSOSOME; PROTEIN BINDING; RADIOALLERGOSORBENT TEST;

ABSORPTION; ADULT; BLOOD PRESSURE; CHEESE; DERMATITIS, ATOPIC; EGG HYPERSENSITIVITY; EGG PROTEINS; FOOD ADDITIVES; HEART RATE; HUMANS; IMMUNOGLOBULIN E; MIDDLE AGED; MURAMIDASE; RADIOALLERGOSORBENT TEST; RESPIRATION; STATISTICS, NONPARAMETRIC;

CLOSTRIDIUM BUTYRICUM;

EID: 49649097456     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2008.10719707     Document Type: Article

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