Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

Radiation Physics and Chemistry

Volumn 72, Issue 5, 2005, Pages 645-650

  Lee, Ju Woon ^a   Seo, Ji Hyun ^a   Kim, Jae Hun ^a   Lee, Soo Young ^b   Kim, Kwan Soo ^c   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Ajou University School of Medicine   (South Korea)

^c RandD Department   (South Korea)

Author keywords

Allergenicity; Antigencity; Egg allergy reduced food; Gamma irradiation; Ovalbumin

Indexed keywords

ALLERGENICITY; ANTIGENICITY; ENZYME-LINKED IMMUNOSORBENT ASSAY (ELISA);

BIOASSAY; CONCENTRATION (PROCESS); ENZYME IMMOBILIZATION; GAMMA RAYS; IMMUNOLOGY; IRRADIATION;

ANTIGENS;

IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; OVALBUMIN;

ALLERGENICITY; ANTIGENICITY; ARTICLE; EGG; EGG ALLERGY; ENZYME LINKED IMMUNOSORBENT ASSAY; GAMMA IRRADIATION; RADIATION DOSE;

EID: 9644257579     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2004.03.088     Document Type: Article

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