Different thermal processing effects on peanut allergenicity
Journal of the Science of Food and Agriculture2018Vol. 99(5), pp. 2321–2328
Citations Over TimeTop 16% of 2018 papers
Abstract
Our findings indicate that peanut allergies are related to peanut thermal processing methods. In our mouse model, the raw, roasted and boiled peanuts elicited different degrees of allergic response. Compared with raw peanut, roasted peanuts show a higher allergenicity, whereas the boiled peanuts show a lower allergenicity. © 2018 Society of Chemical Industry.
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