Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8755-8762

  Garino, Cristiano ^a   Zitelli, Francesco ^a   Travaglia, Fabiano ^a   Col̈sson, Jean Daniel ^a   Cravotto, Giancarlo ^b   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

IgE binding; microwave; peach; Pru p 3; ultrasounds

Indexed keywords

ALLERGENICITY; ALLERGIC REACTIONS; BINDING PROPERTIES; HIGH TEMPERATURE; IGE BINDING; LIPID TRANSFER PROTEIN; PEACH; PEACH PULP; PROTEOLYTIC DIGESTION; PRU P 3;

ALLERGIES; BINDING ENERGY; FOOD PROCESSING; MICROWAVES; ULTRASONICS;

FRUITS;

CARRIER PROTEIN; IMMUNOGLOBULIN E; LIPID TRANSFER PROTEINS, PLANT; PLANT ANTIGEN; PRU P 3 ALLERGEN; VEGETABLE PROTEIN;

ARTICLE; FOOD ALLERGY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; IMMUNOLOGY; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; PRUNUS; SOUND;

ANTIGENS, PLANT; CARRIER PROTEINS; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD PRESERVATION; FRUIT; IMMUNOGLOBULIN E; MICROWAVES; PLANT PROTEINS; PRUNUS; SOUND;

PRUNUS PERSICA;

EID: 84865854924     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302027e     Document Type: Article

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