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Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form
It has been suggested that the boiling or frying of peanuts leads to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying or roasting and in purified form. The soluble peanut extracts and...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302360/ https://www.ncbi.nlm.nih.gov/pubmed/28234320 http://dx.doi.org/10.3390/foods3020290 |