High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens

Molecular Nutrition and Food Research

Volumn 54, Issue 12, 2010, Pages 1701-1710

  Johnson, Phil E ^a   Van Der Plancken, Iesel ^b   Balasa, Ana ^c   Husband, Fiona A ^a   Grauwet, Tara ^b   Hendrickx, Marc ^b   Knorr, Dietrich ^c   Mills, E N Clare ^a   Mackie, Alan R ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Allergy; Apple; High pressure; Peanut; Pulsed electric field

Indexed keywords

ALLERGEN; VEGETABLE PROTEIN;

APPLE; ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; ELECTRICITY; FOOD ALLERGY; FOOD HANDLING; HEAT; IMMUNOLOGY; METABOLISM; METHODOLOGY; PEANUT; PRESSURE; PROTEIN SECONDARY STRUCTURE;

ALLERGENS; ARACHIS HYPOGAEA; CIRCULAR DICHROISM; ELECTRICITY; FOOD HANDLING; FOOD HYPERSENSITIVITY; HOT TEMPERATURE; MALUS; PLANT PROTEINS; PRESSURE; PROTEIN STRUCTURE, SECONDARY;

ARA; ARACHIS HYPOGAEA; MALUS X DOMESTICA;

EID: 78649854606     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201000006     Document Type: Article

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