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Potential changes in the allergenicity of three forms of peanut after thermal processing.
Cabanillas, Beatriz; Cuadrado, Carmen; Rodriguez, Julia; Hart, Juana; Burbano, Carmen; Crespo, Jesus F; Novak, Natalija.
Afiliação
  • Cabanillas B; Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany. Electronic address: Beatriz.Cabanillas@ukb.uni-bonn.de.
  • Cuadrado C; Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
  • Rodriguez J; Department of Allergy, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
  • Hart J; Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany.
  • Burbano C; Department of Food Technology, National Institute of Agricultural, Food Research, and Technology (INIA), Ctra. La Coruña Km. 7.5, 28040 Madrid, Spain.
  • Crespo JF; Department of Allergy, Research Institute Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain.
  • Novak N; Department of Dermatology and Allergy, University of Bonn Medical Center, Sigmund-Freud-Str., 25, 53127 Bonn, Germany.
Food Chem ; 183: 18-25, 2015 Sep 15.
Article em En | MEDLINE | ID: mdl-25863604
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Arachis / Ensaio de Imunoadsorção Enzimática / Alérgenos / Hipersensibilidade a Amendoim Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Arachis / Ensaio de Imunoadsorção Enzimática / Alérgenos / Hipersensibilidade a Amendoim Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article