Development of Cashew and Pistachio Ladders through a Food-Processing Approach

Development of Cashew and Pistachio Ladders through a Food-Processing Approach

Following successful oral immunotherapy (OIT) for peanut allergy using boiled peanuts (BOPI trial), this study investigated the potential of wet-thermal-processing-induced allergen modification, specifically soaking and boiling (1–4 h) to reduce the allergenicity of cashew and pistachio allergens. I...

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Bibliographic Details
Main Authors: Nicki Shwe Yee, Hoi Ka Ng, Jingjing Zeng, Jinjing Bao, Dianne E. Campbell, Paul J. Turner, Nanju Alice Lee
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
cashew
pistachio
cross-reactivity
boiling
soaking
allergenicity
Online Access:https://www.mdpi.com/2304-8158/13/21/3440

Internet

https://www.mdpi.com/2304-8158/13/21/3440

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