Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients

Food and Chemical Toxicology

Volumn 50, Issue 5, 2012, Pages 1722-1728

  Cucu, Tatiana ^a   De Meulenaer, Bruno ^a   Bridts, Chris ^b   Devreese, Bart ^a   Ebo, Didier ^b  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF ANTWERP   (Belgium)

Author keywords

Basophil activation test; Food allergy; Hazelnut (Corylus avellana); Maillard reaction; Oral allergy syndrome; Systemic allergic reactions

Indexed keywords

HAZELNUT PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ADULT; ALLERGIC REACTION; ARTICLE; BASOPHIL; CELL ACTIVATION; CELL STIMULATION; CLINICAL ARTICLE; CONTROLLED STUDY; CULTURE MEDIUM; FEMALE; FOOD ALLERGY; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GLYCATION; HAZELNUT; HUMAN; MALE; ORAL ALLERGY SYNDROME; PROTEIN MODIFICATION; THERMAL PROCESSING;

BASOPHILS; CORYLUS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; NUT HYPERSENSITIVITY;

CORYLUS; CORYLUS AVELLANA; TRITICUM AESTIVUM;

EID: 84858720802     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.02.069     Document Type: Article

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