Cargando…
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...
Autores principales: | Hildebrandt, Sabine, Schütte, Larsen, Stoyanov, Stefan, Hammer, Günther, Steinhart, Hans, Paschke, Angelika |
---|---|
Formato: | Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2010
|
Materias: | |
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 |
Ejemplares similares
-
Aspirin enhances sensitization to the egg-white allergen ovalbumin in rats
por: Fukushima, Takahiro, et al.
Publicado: (2019) -
The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins
por: Shin, Meeyong, et al.
Publicado: (2013) -
Thermal processing and allergenic potential of egg for children
por: Brossard, Chantal, et al.
Publicado: (2015) -
Identification and characterization of meat allergens for improved diagnosis of meat allergy
por: Klug, C, et al.
Publicado: (2013) -
Hypoallergenic Variant of the Major Egg White Allergen Gal d 1 Produced by Disruption of Cysteine Bridges
por: Dhanapala, Pathum, et al.
Publicado: (2017)