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Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

✍ Scribed by Lupi, R.; Masci, S.; Rogniaux, H.; Tranquet, O.; Brossard, C.; Lafiandra, D.; Moneret-Vautrin, D.A.; Denery-Papini, S.; Larré, C.

Book ID
123139035
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
796 KB
Volume
60
Category
Article
ISSN
0733-5210

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✍ C. Larré; R. Lupi; G. Gombaud; C. Brossard; G. Branlard; D.A. Moneret-Vautrin; H 📂 Article 📅 2011 🏛 Elsevier 🌐 English ⚖ 505 KB

Wheat is an important part of the daily diet of millions of people. However, this staple food is also responsible for food allergies. Ancient cultivars of wheat are gaining interest today but nothing is known about their allergenicity. Many wheat proteins have been reported as causative food allerge