𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Influence of technological processing on the allergenicity of tomato products

✍ Scribed by Laura Primavesi; Valerio Pravettoni; Oreste V. Brenna; Laura Farioli; Elide A. Pastorello; Carlo Pompei

Publisher
Springer
Year
2011
Tongue
English
Weight
311 KB
Volume
232
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Influence of food processing on the immu
Influence of food processing on the immunochemical stability of celery allergens
✍ Jankiewicz, Andreas; Baltes, Werner; BΓΆgl, Klaus Werner; Dehne, Lutz Ingo; Jamin πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 527 KB

Celery roots were processed by microwave heating, cooking, drying, c-irradiation, ultra high pressure treatment and high voltage impulse treatment. The immunochemical stabilities of the three known allergenic structures of celery were tested with sera from patients who were sensitised to celery. In