Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

Food Research International

Volumn 53, Issue 1, 2013, Pages 240-251

  Achouri, Allaoua ^a   Boye, Joyce Irene ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Antigenicity; Conformational changes; Food allergy; High pressure; Sesame protein isolates; Thermal processing

Indexed keywords

ANTIGENICITY; CONFORMATIONAL CHANGE; FOOD ALLERGIES; HIGH PRESSURE; PROTEIN ISOLATES;

ANTIGENS; CALCINATION; HIGH PRESSURE EFFECTS; PHASE TRANSITIONS; RAPID THERMAL ANNEALING; SODIUM CHLORIDE; THERMAL PROCESSING (FOODS);

PROTEINS;

SESAMUM INDICUM;

EID: 84878401698     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.016     Document Type: Article

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