Effect of high pressure processing on the immunoreactivity of almond milk

Food Research International

Volumn 62, Issue , 2014, Pages 215-222

  Dhakal, Santosh ^a   Liu, Changqi ^b   Zhang, Ying ^b   Roux, Kenneth H ^b   Sathe, Shridhar K ^b   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b FLORIDA STATE UNIVERSITY   (United States)

Author keywords

Almond milk; High pressure processing; Immunoreactivity; Protein solubility; Thermal processing

Indexed keywords

EPITOPES; HIGH PRESSURE EFFECTS; MONOCLONAL ANTIBODIES; SOLUBILITY; THERMAL PROCESSING (FOODS);

ALMOND MILK; EFFECT OF HIGH PRESSURE; ENZYME LINKED IMMUNOSORBENT ASSAY; HIGH MOLECULAR WEIGHT; HIGH PRESSURE PROCESSING; IMMUNOREACTIVITIES; MONOCLONAL ANTIBODIES (MABS); PROTEIN SOLUBILITY;

PROTEINS;

EID: 84896509201     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.021     Document Type: Article

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