In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredi...

Descripción completa

Detalles Bibliográficos
Autores principales: Hildebrandt, Sabine, Schütte, Larsen, Stoyanov, Stefan, Hammer, Günther, Steinhart, Hans, Paschke, Angelika
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2948907/
https://www.ncbi.nlm.nih.gov/pubmed/20948881
http://dx.doi.org/10.1155/2010/238573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2948907/
https://www.ncbi.nlm.nih.gov/pubmed/20948881
http://dx.doi.org/10.1155/2010/238573

Ejemplares similares