Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins

Food Research International

Volumn 52, Issue 1, 2013, Pages 359-366

  Li, Sen ^a   Offengenden, Marina ^a   Fentabil, Messele ^a   Gänzle, Michael G ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Egg white proteins; Fermentation; IgE binding ability; Ovomucoid

Indexed keywords

EGG WHITE PROTEINS; IGE BINDINGS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS SAKEI; LACTOBACILLUS SANFRANCISCENSIS; OVOMUCOID; PROTEIN DEGRADATION; YOUNG CHILDREN;

ALLERGIES; BACILLI; PROTEINS;

FERMENTATION;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS SAKEI; LACTOBACILLUS SANFRANCISCENSIS;

EID: 84876702725     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.018     Document Type: Article

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