Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing

Journal of the Science of Food and Agriculture

Volumn 93, Issue 6, 2013, Pages 1510-1515

  Yang, Zhen Huang ^a   Li, Chen ^a   Li, Yu Ying ^a   Wang, Zhuan Hua ^a  

^a SHANXI UNIVERSITY   (China)

Author keywords

Allergenicity; Buckwheat allergy; Fag t 3; Food processing; Maillard reaction

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PLANT ANTIGEN; POLYSACCHARIDE; VEGETABLE PROTEIN;

ADOLESCENT; ADULT; ALLERGENICITY; ANIMAL; ARTICLE; BUCKWHEAT ALLERGY; CHEMISTRY; FAG T 3; FAGOPYRUM; FEMALE; FOOD ALLERGY; FOOD HANDLING; FOOD PROCESSING; GLYCATION; GLYCOSYLATION; HEAT; HUMAN; IMMUNOLOGY; MALE; METABOLISM; METHODOLOGY; MIDDLE AGED; PROTEIN INTAKE; RABBIT; YOUNG ADULT;

ALLERGENICITY; BUCKWHEAT ALLERGY; FAG T 3; FOOD PROCESSING; MAILLARD REACTION;

ADOLESCENT; ADULT; ALLERGENS; ANIMALS; ANTIGENS, PLANT; DIETARY PROTEINS; FAGOPYRUM; FEMALE; FOOD HANDLING; FOOD HYPERSENSITIVITY; GLYCOSYLATION; HOT TEMPERATURE; HUMANS; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; MAILLARD REACTION; MALE; MIDDLE AGED; PLANT PROTEINS; POLYSACCHARIDES; RABBITS; YOUNG ADULT;

FAGOPYRUM; FAGOPYRUM TATARICUM;

EID: 84875624574     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5928     Document Type: Article

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