Effect of instant controlled pressure drop on ige antibody reactivity to peanut, lentil, chickpea and soybean proteins

International Archives of Allergy and Immunology

Volumn 156, Issue 4, 2011, Pages 397-404

  Cuadrado, Carmen ^a   Cabanillas, Beatriz ^b   Pedrosa, Mercedes M ^a   Muzquiz, Mercedes ^a   Haddad, Joseph ^c   Allaf, Karim ^c   Rodriguez, Julia ^b   Crespo, Jesus F ^b   Burbano, Carmen ^a  

^a INIA   (Spain)

^b Universidad Complutense   (Spain)

^c UNIVERSITÉ DE LA ROCHELLE   (France)

Author keywords

Chickpea; DIC ; Food allergy; IgE reactivity; Instant controlled pressure drop; Lentil; Peanut; Soybean; Thermal processing

Indexed keywords

CHICKPEA PROTEIN; IMMUNOGLOBULIN E ANTIBODY; LENTIL PROTEIN; PEANUT EXTRACT; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ANTIBODY RESPONSE; ARTICLE; CHICKPEA; CONTROLLED STUDY; IMMUNOBLOTTING; IMMUNOREACTIVITY; INSTANT CONTROLLED PRESSURE DROP; LEGUME; LENTIL; PEANUT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; PRIORITY JOURNAL; PROTEIN BINDING; PROTEIN CONTENT; SOYBEAN;

AIR PRESSURE; ALLERGENS; ARACHIS HYPOGAEA; CICER; FABACEAE; FOOD HYPERSENSITIVITY; HUMANS; IMMUNOGLOBULIN E; LENS PLANT; PLANT PROTEINS; PROTEIN BINDING; SOYBEANS;

EID: 79961112884     PISSN: 10182438     EISSN: 14230097     Source Type: Journal    
DOI: 10.1159/000324443     Document Type: Article

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