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The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

PURPOSE: The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. METHODS: Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 min...

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Detalles Bibliográficos
Autores principales:	Shin, Meeyong, Han, Youngshin, Ahn, Kangmo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Academy of Asthma, Allergy and Clinical Immunology; The Korean Academy of Pediatric Allergy and Respiratory Disease 2013
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3579098/ https://www.ncbi.nlm.nih.gov/pubmed/23450247 http://dx.doi.org/10.4168/aair.2013.5.2.96

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