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Inhibitory effects of some phenolic compounds on enzymatic hydrolysis of sucrose

✍ Scribed by Milan Polakovič; Gabriela Handriková; Martin Košík

Book ID
108042359
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
292 KB
Volume
3
Category
Article
ISSN
0961-9534

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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.