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Effects of Enzymatic Hydrolysis on Peanut Allergenicity

✍ Scribed by Cabanillas, B.; Pedrosa, M.M.; Cuadrado, C.; Burbano, C.; Muzquiz, M.; Rodríguez, J.; Crespo, J.F.

Book ID
119283549
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
40 KB
Volume
125
Category
Article
ISSN
1097-6825

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📜 SIMILAR VOLUMES

Effects of enzymatic hydrolysis on lenti
Effects of enzymatic hydrolysis on lentil allergenicity
✍ Beatriz Cabanillas; Mercedes M. Pedrosa; Julia Rodríguez; Ángela González; Merce 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 181 KB

## Abstract Enzymatic hydrolysis and further processing are commonly used to produce hypoallergenic dietary products derived from different protein sources, such as cow's milk. Lentils and chickpeas seem to be an important cause of IgE‐mediated hypersensitivity in the Mediterranean area and India.