Quantitative and kinetic analyses of peanut allergens as affected by food processing
Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by var...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-03-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157519300069 |