Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
• Enzymatic digestion during sonication decreased cashew and pistachio IgE reactivity. • Heat plus enzyme digestion and sonication reduced IgE reactivity significantly. • Autoclave plus enzyme treatment and sonication reduced IgE reactivity significantly.
Gespeichert in:
| Autor*in: |
Cuadrado, Carmen [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018 |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:241 ; year:2018 ; day:15 ; month:02 ; pages:372-379 ; extent:8 |
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| DOI / URN: |
10.1016/j.foodchem.2017.08.120 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:241 year:2018 day:15 month:02 pages:372-379 extent:8 |
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Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio |
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• Enzymatic digestion during sonication decreased cashew and pistachio IgE reactivity. • Heat plus enzyme digestion and sonication reduced IgE reactivity significantly. • Autoclave plus enzyme treatment and sonication reduced IgE reactivity significantly. |
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